Spanish Omelette Recipe – Egg And Potato Omelette | Tortilla Espanola

Spanish Tortilla

Spanish Omelette or Tortilla Espanola is a popular Spanish dish made with eggs, potato wedges, sliced onions and bell pepper. The Tortilla Española is really filling, delicous and easy to make.

Spanish Omelette

How To Make Spanish Omelette:

The Spanish omelette is comfort food beyond compare.

To make this classic Spanish dish, firstly wash and peel the potato. Slice it in half lengthwise. Then place the flat side of the cut potato on the chopping board and slice it into thin wedges.
Also slice the onion, tomato and capsicum and coriander/parsley.

Heat about 2 tsp of oil in a non-stick frying pan. Arrange the potato wedges on it and cook the potatoes on medium heat, turning them over intermittently, till both sides are well cooked.

Then add the sliced onion, tomato and capsicum to the pan. Sprinkle some salt and pepper. Mix gently and cook till the onions turn soft and translucent and the veggies are tender. Drain and remove.

Now break the eggs into a bowl. Season with salt and pepper and whisk well.
Then pour in the potato-onion-tomato-capsicum mixture and chopped parsely/coriander combine well.

Next add 1 tsp of oil to the pan and gently pour in the egg mixture and spread it out evenly. The mixture should almost fill the frying pan.

Once the egg has cooked around the edges, carefully lift up one side of the Spanish omelette with a spatula and check if the mixture has slightly browned at the bottom. On the surface, the eggs will be runny and the inside of the mixture isn’t completely cooked.
At this stage you need to turn over the omelette and cook the other side. TSo, take the frying pan off the stove. Then place a large plate upside down over the non-stick frying pan. Hold the frying pan handle with one hand and place the other hand firmly on top of the plate. Quickly upturn the frying pan and drop the omelette onto the plate.

Put the frying pan back on the stove range and drizzle a little oil on it. Once the pan heats up, slide the omelette back into the pan. Allow it cook for 3-4 minutes till the eggs are done.

Finally, remove and slice the Spanish Omelette into wedges.
Serve with French Bread or sandwiched between a baguette.

If you are looking for more must-try egg dishes, then do try out Devilled Eggs

Spanish Tortilla Recipe details below:

Spanish Omelette Recipe

The Spanish Tortilla is a typical Spanish recipe consisting of an omelette layered with potatoes and veggies cooked in olive oil. Try out this easy omelette recipe.

Course Appetiser/Dinner

Cuisine Spanish

Prep Time 10

Cook Time 25

Total Time 35

Servings 2

Calories 302kcal

Author Shil

Ingredients

Eggs – 2
Potato – 1 medium
Capsicum – 1 small
Onion – 1 small
Tomato – 1 small
Olive Oil – 1- 2 tbsp
Pepper – ½ tsp
Salt to taste
Coriander leaves/Parsley – a handful

Instructions

Peel and slice the potato into wedges. Slice the onion, tomato and capsicum. Chop the coriander leaves/parsley.
Heat oil in frying pan. Place the potato wedges on the pan and fry till they turn a crisp brown.
Add the onion, capsicum and tomato. Sprinkle salt and pepper and cook till the onions soften, stirring occasionally. Remove the potato-onion mixture with a slotted spoon and allow to cool slightly.
In a bowl whisk eggs with salt and pepper. Add the potato-onion mixture and parsley/coriander to the beaten eggs and mix well.
Heat a teaspoon of oil in the pan. Pour the egg mixture into the pan and spread evenly.
Cook the eggs on medium-low heat till the omelette starts to come away from the edge of the frying pan, and looks to be about two thirds set.
Place a large plate over the frying pan and invert the pan – the omelette will “fall” onto the plate. Place the pan on the stove once again and add a little oil.
Slide the omelette carefully back onto the pan (along with any liquid egg) and cook the other side till the eggs are set and done. Do not overcook it – the omelette should still be slightly moist in the middle.
Remove and serve Spanish Omelette with salad.