Spanish omelette or tortilla: Delicious traditional Spanish recipe
Posted August 29, 2023 by: Admin
Get ready to master the Spanish tortilla, also known as a tortilla, with this easy-to-follow recipe. Including detailed instructions and photos for each step of the process. You’ll be a master of the dreaded omelette twist on your first try!
If you have never tried this version of an omelet before, you may be surprised at first glance by its appearance. Standing upright, with layers of potatoes stacked across the egg. This is not your standard omelet! I can even be so bold as to say that it is better.
The golden onion, the baby potatoes, all wrapped in fluffy egg. It’s such a simple concept with a flavor that truly is greater than the sum of its parts. You may fall in love with the first bite.
What is a Spanish omelette?
Also known as an “omelette,” we’re not talking about flatbreads today. Often served as a tapa in Spain, this dish is prepared very simply with potatoes, onion and, like the tortillas you know and love, eggs. That’s where the similarities end! The Spanish tortilla, or tortilla, is tall and thick and served in cake-like portions.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Go to Recipe” button at the top of the page!
- Olive oil – To fry the vegetables. Do not use extra virgin olive oil. Other oils you can use are safflower, sunflower, canola, grapeseed, or vegetable oil.
- Potatoes – I used Yukon Gold. Russets will also work.
- Salt and pepper – Season to taste.
- Onion – Cut in half and sliced. White, yellow, or Spanish onions are great choices.
- Eggs – I used large eggs.
- Chives: they are optional but they are an excellent garnish.
How to make Spanish omelette
- Mix eggs: Beat eggs well in a large bowl with salt and pepper to taste.
- Fry potatoes: Heat olive oil in a nonstick skillet, 10 to 12 inches in diameter, over medium-high heat. Add the potatoes and fry until soft and golden. Transfer the potatoes from the skillet to the egg bowl using a slotted spoon.
- Fry onion: Add the onion to the same pan and fry for 3-5 minutes until golden. Transfer the onion from the pan to the same bowl with the eggs and potatoes and drain the oil, leaving a few tablespoons in the pan. Gently stir the potatoes with the onion and eggs.
- Cook and Flip: Pour the egg mixture into the skillet and reduce the heat to low. Use a putty knife to level the surface. Cover with a lid and cook for 3-4 minutes until the edges are completely set. Loosen the edges with a spatula. Place a large plate on top of the tortilla and use your hand to gently hold the plate against the tortilla. Firmly grasp the handle of the skillet and, in one swift motion, flip the tortilla onto the plate.
- Finish: Slide the tortilla from the plate back into the pan, now cooked side up. Cook for another 3-4 minutes until fully cooked.
- Serve: Remove the tortilla from the pan by sliding it onto a plate or you can repeat the flipping step with a large plate. Garnish with chives and serve.
How to know when the Spanish omelette is ready
With a dish like this, consisting primarily of eggs, it’s important to make sure it’s fully cooked before cutting and serving.
Prick the tortilla in the center. Once you see it rise again, it’s done and fully cooked. If your finger makes an indentation, give the tortilla a little more time.
how to serve
Cut your tortilla like a sliced cake. This classic Spanish breakfast is usually served plain. Give it a splash of hot sauce for an extra kick. If you want variety, the Spanish tortilla, served with anything, is enjoyed with a simple green salad like these:
storage instructions
Transfer the tortilla to an airtight container and store in the refrigerator for up to 3 days. Make sure it has completely cooled to room temperature before storing to prevent condensation from forming inside the container.
I do not recommend storing tortilla/Spanish omelette in the freezer. Since it’s predominantly eggs, the texture will be weird and runny once it’s frozen and thawed.
Reheat
The tortilla/Spanish omelette is usually served cold as a tapa. It is wonderful to enjoy hot from the pan and equally delicious cold from the refrigerator.
If you prefer to eat it hot, you can reheat it in the microwave for a few minutes, checking every 30 seconds or so. You can also use a skillet on low heat, covered, for 5 to 10 minutes or until hot.
Looking for more unique breakfast or brunch recipes?
Before you start! If you do this, please leave a comment and rate to let us know if you liked this recipe! This helps our business thrive and continue to provide free prescriptions.
Spanish Omelette or Tortilla
- Prepare 15 minutes minutes
- Cook 20 minutes minutes
- Total 35 minutes minutes
Get ready to master the Spanish tortilla, also known as a tortilla, with this easy-to-follow recipe. Including detailed instructions and photos for each step of the process. You’ll be a master of the dreaded omelette twist on your first try!
Kitchen ModePrevent your screen from darkening
Before you start! If you do this, please leave a comment and rate to let us know if you liked this recipe! This helps our business thrive and continue to provide free prescriptions.
Instructions
- Mix eggs: Beat eggs well in a large bowl with salt and pepper to taste.
- Fry potatoes: Heat olive oil in a nonstick skillet, 10 to 12 inches in diameter, over medium-high heat. Add the potatoes and fry until soft and golden. Transfer the potatoes from the skillet to the egg bowl using a slotted spoon.
- Fry onion: Add the onion to the same pan and fry for 3-5 minutes until golden. Transfer the onion from the pan to the same bowl with the eggs and potatoes and drain the oil, leaving a few tablespoons in the pan. Gently stir the potatoes with the onion and eggs.
- Cook and Flip: Pour the egg mixture into the skillet and reduce the heat to low. Use a putty knife to level the surface. Cover with a lid and cook for 3-4 minutes until the edges are completely set. Loosen the edges with a spatula. Place a large plate on top of the tortilla and use your hand to gently hold the plate against the tortilla. Firmly grasp the handle of the skillet and, in one swift motion, flip the tortilla onto the plate.
- Finish: Slide the tortilla from the plate back into the pan, now cooked side up. Cook for another 3-4 minutes until fully cooked.
- Serve: Remove the tortilla from the pan by sliding it onto a plate or you can repeat the flipping step with a large plate. Garnish with chives and serve.
Grades
- Transfer the tortilla to an airtight container and store in the refrigerator for up to 3 days. Make sure it has completely cooled to room temperature before storing to prevent condensation from forming inside the container.
Nutritional information
Serving: 1 serving Calories: 291 kcal (15%) Carbohydrates: 16 g (5%) Protein: 7 g (14%) Fat: 22 g (34%) Saturated Fat: 4 g (25%) Cholesterol: 164 mg ( 55%) Sodium: 262 mg (11%) Potassium: 415 mg (12%) Fiber: 2 g (8%) Sugar: 2 g (2%) Vitamin A: 259 IU (5%) Vitamin C: 17 mg ( 21%) Calcium: 39 mg (4%) Iron: 2 mg ( 11%)
Notice: Nutrition is automatically calculated for your convenience. Where relevant, we recommend using your own nutritional calculations.
