A Spanish omelette is also known as tortilla de patatas in Spain where it is a tapa and it consists of just four ingredients plus seasoning. It is a Spanish classic dish for very good reasons. It is simple to make, it is nutritious and absolutely delicious. Oh, Spanish tapas!! Aren’t these simply the best?
It makes the perfect breakfast or brunch but truthfully would make a great main course for a quintessential lunch or the quickest light dinner. Think of this dish as a work lunch with a salad on the side. Just perfect, right?
What is a Spanish omelette?
Spanish omelette, also known as Spanish tortilla, is a Spanish traditional dish, definitely one of the signature dishes in Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa.
Oh, Spanish tapas!! Aren’t these the best?
What is the best Spanish food? Paella! What do you call a Spanish omelette? A tortilla, of course!!
To be honest, a Spanish omelet is actually more like an Italian frittata or a French quiche – but the Spaniards are convinced it’s their own invention and won’t give up on that name for it.
Spanish omelette Ingredients
The ingredients are so simple, and there are just 4 main ingredients that are needed plus some salt and pepper:
- Eggs – use some nice chunky organic eggs – good ingredients make a difference
- Potatoes – I always buy organic potatoes or use the ones we grow in our garden – this is such a privilege as nothing tastes better than the potatoes that land in the pan straight from the ground. If you have freshly harvested new potatoes you must make this recipe.
- Onion – organic red or Spanish onion, shallots are also fantastic
- Olive oil – use the best quality olive oil for the best flavour and results
- Salt and pepper – to taste
As I was saying, this is a versatile dish so,other ingredients could be added too to this delicious omelette:
ingredients like …
- garlic which you can do too for some extra flavour;
- peppers (used in this recipe) – I just love peppers (any colour will do but I like adding red ones
- fresh herbs like dill, thyme, basil or parsley too for even more flavour of course. It will even look prettier too.
- Chorizo, bacon lardons, pancetta can also be added if you desire a meat omelette version
- mushrooms – mmmm, delicious for some extra protein;
- I have added kale, spinach or spring greens too in the past just to add some more greens
What to serve Spanish omelette with?
- serve with a nice salad like this tomato and feta cheese salad;
- with some super crusty and delicious spelt sourdough;
- with green salad olived and feta and a nice vinaigrette like in this salad;
- serve with some really nice homemade fermented pickles! A treat! Recipe for homemade mixed pickles coming soon.
What is the difference between an omelette and a Spanish omelette?
There are some differences but not many in terms of ingredients and here is a good comparison and a good explanation. Tortilla is an omelette. A true authentic Spanish Omelette recipe will only say eggs, waxy sliced potatoes and onions for a vegetarian version and chorizo for a meat option.
How to serve Spanish omelette?
• can be served hot, at room temperature or even cold straight from the refrigerator.
• as a delicious, simple, yet sophisticated looking breakfast or brunch;
• serve packed for work or school packed lunch;
• stuffed inside a baguette making a great choice for a picnic;
• serve as an appetiser or an entree. Great for snacking too
• serve as it is traditionally served in Spain, make it little squares- serve as tapas
how to store Spanish Omelette?
Any leftovers keep very well refrigerated for a good 3-4 days. It is also suitable for freezing so you could freeze some for later use or if you have some leftovers that you may want to save for meal planning. Refrigerate or freeze in plastic containers.
Do I need to deep fry the potatoes?
Originally and normally, a typical Spanish tortilla is meant to use quite a bit of olive oil. We are talking here something like 2 cups (also depends on potato amount) as the potatoes required deep frying.
I always managed to cut down significantly on this excessive amount of oil and by using a nonstick pan, using just 2 tablespoons of good quality olive oil will help us achieve exactly the same potato crispness and golden colour results, with just a fraction of the oil amount. Try and use new potatoes as those tend to absorb less oil! So the key really to cutting all the unnecessary calories is to use a quality nonstick pan and you will attain a perfect Spanish Omelet recipe.
Can you reheat Spanish omelette?
Yes, it can definitely be reheated on a stove on low fire for 3-4 minutes on each side or in the oven in a pyrex dish with a lid or in wrapped in parchment paper and then aluminium foil.
Can YOu freeze this Spanish Omelette?
Yes, absolutely! You will need to allow this to cool completely before transferring it into plastic containers (with lid) and of course, cut into the desired size squares or chunks. Place in the freezer for no longer than one month. Thaw overnight in the refrigerator and eat either cold or hot by reheating it (see notes on how to reheat it above).
What if I am not good with flipping the omelette?
If you are afraid to try flipping the omelette, do not stress. Here is the solution. Finish it in the oven for 10 minutes at 190C or 375F in a preheated oven. Transfer from the stove to the oven but make sure your pan can handle the oven heat so choose a non-stick skillet, to begin with.
cai i make spanish omelet in crock pot?
Yes, prepare it at night and have it for breakfast in the morning! Amazing!
All you will need to do is mixing the eggs, a little butter, milk, salt & pepper and whatever fillings you choose ( mushrooms, peppers, potatoes, ham, onions).
So, it is very simple – beat the eggs with butter, milk, salt, pepper, chopped up bacon and some finely chopped onion.
Cooked it on low from 10 pm until the morning when you may sprinkle some grated cheese on the top and allow this to melt for about 10 minutes turning the cooker on high for approximately 7-8 minutes.
Other egg breakfast or brunch recipes you will love:
- Eggs and spinach breakfast recipe
- Quick pizza slices breakfast
- Cupcake omelette recipe
- Dutch baby pancake breakfast or brunch recipe
- A gorgeous and unmissable one pan English breakfast
- Breakfast and a true classic – cheese omelet on toast
I’m going to show you how easy it is to make a Spanish omelette in just under 30 minutes!
Let’s crisp up some potatoes and eggs, let’s make this yummy popular Spanish Tortilla recipe, which can be served hot or cold and it will make the perfect picnic choice, potlucks, work lunch or why not just give your traditional omelette an upgrade! How does this sound?
- non stick pan or non stick skillet
- chopping board
- knife (pretty sharp)
- wooden spoon/spatula
- 6 large eggs
- 1 large onion I used red organic
- 3 med potatoes sliced or cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper or some chilli flakes/cayenne pepper
- 6 tbsp parsley fresh -chopped (optional)
- 1 med red pepper (optional) added in this recipe
- Wash, peel and slice the potatoes, rinse them again and allow them to drain in a colander while you prepare other ingredients.
- Peel, wash and shred the onion and add to the potatoes ready to be tossed in the heated pan.
- Heat up the olive oil in a medium to large non-stick pan or non-stick skillet on medium-high heat.
- Add the 2 tbsp of olive oil. Add the sliced potatoes and chopped onions, season well with salt and pepper. Sautee these for 1-2 minutes. Turn the heat down and toss occasionally. Cover and allow those to cook slowly (on low heat) for 15 minutes until the potatoes are nice and soft. Don't forget to turn and toss them a couple of times while cooking. Add the shredded red pepper now if you chose to use it.
- Meanwhile, whisk the 6 eggs in a large bowl. Whisk them well and season a little more with salt and pepper.
- Add the whisked eggs to the potato and onion. Mix a little so the egg mixes with the potato and spreads evenly around the pan.
- Let it sizzle for 1 minute or so, then turn the heat down to the minimum and allow the omelette to cook (uncovered) slowly for approximately 7-8 minutes.
- When the omelette is about 2/3 set, slide the omelette from the pan onto a plate, then immediately flip the plate so that the omelette lands back in the pan, cooked side up.
- Place the non-stick pan back on low heat, and let it cook slowly for another 4-5 minutes.
- When the omelette is ready, take it out onto a serving plate and cut into slices, pizza-like slices. Serve with any salad, crusty bread or however you fancy.
- 3 medium potatoes or 4 smaller ones;
- use organic ingredients if you can;
- mix the potatoes and onions with the beaten/whisked eggs and allow to rest for 10-15 min for the flavours to blend in. I only do this when I have the time.
- Serve with crusty bread and some homemade avocado oil mayo. Mmm!