Spanish Omelette (Tortilla) Recipe
Cowbridge Kitchen
A Spanish Omelette is much like any other omelette, it is made with eggs in a pan. The difference is that a Spanish Omelette has a potato base and is packed with cooked meats and Mediterranean vegetables.
Much like any other omelette you are going to need to break some eggs, how many eggs is up to you. As a rule I use 3 eggs per person so as this Spanish Omelette is meant for two I have used 5 to 6 eggs.
This Spanish omelette is big enough to serve it on its own, but it is nice to serve this with some homemade chips.
10 mins Prep time
20 mins Cooking time
Time
This is based on 100g portion
1/2 an omelette
Calories: 120
Protein: 4g
Fat: 1g
Carbohydrates: 8g
Fiber: 3g
Sugar: 1g
Nutrition
Servings
Anybody can have a go at this recipe, but some experience is needed
Difficulty
This can be vegetarian if you leave out the cooked Meats, replace them with other Vegetables and Cheese's
Cost to make:
£4.81 / $6.09 (Est.)
Equipment:
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Spanish Omelette Recipe
Spanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapas.
The great thing with a Spanish Omelette is that you can pretty much add anything to it, so we have used Onions, peppers and some cooked meat but you could use Chives, spring onions, ham, lardons. The list is endless.
Cuisine: Spanish
ingredients
2 Spring Onions (Sliced)
2 Small Potatoes (Sliced)
50 g Grated Cheese
Bunch of chopped Parsley
Cooked Meats
Diced Peppers
1/4 tsp Black Pepper
Splash of Olive Oil
Cooking Instructions
- Peel and thinly slice the potatoes to 1/4inch.
- Crack your eggs into a bowl then beat them up with a fork and season with black pepper.
- Add a splash of oil to a shallow frying pan and get it on a medium heat.
- You need to cook or (Saute) the potatoes in the pan along with the spring onions for 5 minutes, turning the onions half way through so that they are just cooked.
- Throw in the cooked meats and the rest of your vegetables and cook for another 5 minutes.
- Tip in the eggs and cover the potatoes evenly with the beaten eggs.
- Cook the omelette for a few minutes until the bottom of the omelette is set (About 3 minutes). You can check this by lifting the edge of the omelette with a fish slice.
- Sprinkle the cheese evenly on top of the omelette then put the pan under a hot grill to cook the top.
- When the cheese has melted and the eggs are just set you should have a light and fluffy Spanish omelette.
- Garnish the Omelette with the chopped parsley before serving.
The thing I love about this Omelette recipe is that you can and should use as many different types of meat as you like.
I like to add smoked Italian meats to this.