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Curtis Stone's dairy-free potato and capsicum Spanish omelette

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  • Dairy free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in protein
  • 2 serves veg or fruit

With potato and capsicum, this hearty Spanish omelette is a brunch hero.

  • Serves8
  • Cook time40 minutes
  • Prep time20 minutes, + 5 mins cooling & 10 mins resting time
Dairy-free potato and capsicum Spanish omelette


  • 700g Coles Australian Carisma Washed Potatoes, peeled, halved lengthways, cut into 5mm-thick slices
  • 1 large red capsicum, seeded, cut lengthways into 5mm strips
  • 1 brown onion, thinly sliced
  • 3 tsp sea salt flakes, divided
  • 1/2 cup (125ml) extra virgin olive oil
  • 8 extra-large free-range eggs, whisked
  • Flat-leaf parsley sprigs, to serve
  • Mixed salad leaves, to serve

Nutritional information

Per serve: Energy 1439kJ/344 Cals (17%), Protein 11g (22%), Fat 19g (27%), Sat Fat 4g (16%), Sodium 900mg, (45%), Carbs 11g (4%), Sugar 3g (3%), Dietary Fibre 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large bowl, toss the potato, capsicum and onion with 2 tsp salt. Heat oil in a 28cm (base measurement) non-stick frying pan over medium heat. Carefully add the potato mixture. Using a heatproof spatula, turn potato mixture in the oil. Reduce heat to medium-low and cook, turning every 5 mins, for 20-25 mins or until potato is just tender.

  2. Step 2

    Using a slotted spoon, transfer the potato mixture to a large heatproof bowl and season with remaining salt. Set aside for 5 mins to cool. Whisk egg vigorously until frothy, then add to the potato mixture. Stir to combine, being careful not to break up potato.

  3. Step 3

    Carefully strain the excess oil from the pan into a heatproof bowl, reserving 1/4 cup (60ml). Wipe the pan clean with paper towel.

  4. Step 4

    Heat 2 tbs reserved oil in the pan over medium heat. Pour in egg mixture and cook for 10 mins or until the base is golden and top is lightly set. Transfer the omelette onto a large plate, then invert onto another plate. Add 1 tbs reserved oil to the pan and gently slide the omelette, golden-side up, back into the pan, tucking in the edges. Return pan to medium heat and cook the omelette for 5 mins or until the base is golden. Transfer to a serving platter. Set aside for 10 mins to rest.

  5. Step 5

    Top the omelette with parsley. Cut into wedges. Serve with salad leaves.

Recipe tip

Clever storage:
Any leftover omelette can be stored in an airtight container in the fridge for up to 3 days. Enjoy cold or warmed in the oven.

Get ahead: 
“This omelette is also delicious served at room temperature, so it can be made up to 2 hours ahead.” Curtis Stone

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