Recipes Spanish Omelette
Get ready to master the Spanish Omelette, aka 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 feared tortilla flip on your very first try!
If you’ve never tried this version of an omelette before, you may be surprised upon first glance with how it looks. Standing tall, layers of potato stacked through the egg. This isn’t your standard omelette! I may even be so bold to say it’s
The golden brown onions, soft potatoes, all encompassed in fluffy egg. It’s such a simple concept with flavor that truly is greater than the sum of its parts. You might just fall in love at first bite.
Spanish Omelet Recipe
Otherwise referred to as ‘tortilla’, we’re not talking flatbreads today. This dish, often served as tapas in Spain, is made very simply with potatoes, onion, and, like the omelettes you know and love, eggs. That’s where the similarities end! Spanish omelette, or tortilla, stands tall and thick, and is served in cake-like slices.
With a dish like this, comprising mostly of eggs, it’s important to make sure it’s cooked all the way through before slicing and serving.
Poke the omelette in the center. Once you see it spring back up, it’s ready and fully cooked. If your finger makes an indentation, give the omelette a little more time.
How To Make A Spanish Vegetable Omelette
Cut your omelette like a cake into slices. This classic Spanish breakfast is usually served on its own. Give it a drizzle of hot sauce for an extra kick. If you’d like variety, Spanish omelette, is served with anything, will be enjoyed with a simple green salad such as these:
Transfer the omelette to an airtight container and store in the fridge up to 3 days. Make sure it has fully cooled down to room temperature before storing to avoid condensation forming inside the container.
I don’t recommend storing Spanish omelette/ tortilla in the freezer. Since it’s predominantly eggs, the texture will be odd and liquidy once freezing and thawing.
Best Spanish Omelette Recipe (just 5 Ingredients)
Spanish omelette/ tortilla is often served cold as tapas. It is wonderful to enjoy warm out of the pan, and equally scrumptious cold out of the fridge.
If you do prefer eating it hot, you can reheat either in the microwave for a few minutes, checking it every 30 seconds or so. You can also use a skillet, over low heat, covered with a lid, for 5-10 minutes or until warmed through.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Quick Spanish Omelette
Get ready to master the Spanish Omelette, aka 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 feared tortilla flip on your very first try!
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%)
I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!This Spanish Omelette (Tortilla Española) is quick and easy to make with everyday ingredients like eggs, potatoes, and onion. Enjoy it for breakfast or brunch, a light dinner, or as a fun tapa during happy hour or on game day!
Potato And Chorizo Omelette
Back when I visited Barcelona for New Year’s in the winter of 2010, I stayed at the NH Constanza hotel. Bang opposite the hotel was this cozy little restaurant/bar named Bouquet, and they had the BEST tortilla española
It was so good that we enjoyed it for breakfast or lunch four out of the five days we were in the city. (And the only reason we didn’t have it on all five days is because they were closed on Sundays! 😂 ) The chef, upon learning of my love for spicy food (and perhaps taking pity on me since it’s difficult to find spicy food in Spain!) used to make my tortilla española bocadillo with wedges of their heavenly Spanish omelette placed between two generously buttered and Tabasco® splashed slices of baguette bread. SO SO GOOD! 😋
Anyways, here I am ten years later in my little kitchen, recreating a spiced-up version of the best Spanish omelette I’ve ever eaten! This egg, potatoes, and onion-based omelette is perfectly set on the outside, but slightly runny and creamy on the inside. It’s also spiced up a bit with some hot green chilies and ground cayenne, because…well I
Spanish Tortilla (omelette)
(appetizer/snack) at your next happy hour session or on game day, I guarantee you’ll find that this tasty omelette to be incredibly satisfying!
2. Fry potatoes and onions: In extra virgin olive oil with a little kosher salt, fry the potatoes and onions until softened. Then transfer to a fine mesh strainer placed above a bowl and drain well. Save the oil for cooking the tortilla.
3. Combine the potatoes and onion with the eggs: Beat the eggs again to re-froth, then gently stir in the potatoes and onion.
Spanish Potato Omelette (spanish Tortilla) Recipe
4. Cook bottom of the tortilla: Add 3 tablespoons of the reserved oil to the frying pan and heat over medium-high heat. Pour in the eggs, potatoes, and onion mixture. Cook for 3-4 minutes until lightly golden and set.
5. Flip and cook the other side: Place a large plate face side down over the top of the skillet and place your hand on top of the plate. Invert the tortilla (above the sink in case there is any spillage) onto the plate. Place the skillet back on the stovetop and slide the tortilla back into it. Continue cooking for another 3 minutes, or until the tortilla has set and is lightly golden on the other side. Then switch off the heat.
6. Serve! Slide the tortilla onto a clean plate and allow to set for 5 minutes. Then slice into wedges, and serve warm or at room temperature. Feel free to top with chopped spring onion, parsley, or chives.
Best Spanish Tortilla Recipe (tortilla De Patatas)
(sandwich) and serve in between of crusty baguette slices with some butter or mayonnaise and Tabasco®. That’s my favorite way to enjoy tortilla española! 😋
FAQs What is the difference between a Spanish omelette and a frittata? The main difference between a Spanish omelette and a frittata is that the Spanish omelette is cooked entirely on the stovetop, whereas an Italian frittata is cooked first on the stovetop and finished off in the oven (or under the grill in some cases). In addition, frittatas usually have some form of dairy in them such as milk or cream, and traditional Spanish omelettes usually aren’t made with any dairy. What’s the best temperature to serve Spanish omelette? It can be served cold, at room temperature, or warm. Typically in Spain, it is served cold or at room temperature as a tapa during happy hour or in the afternoon. But it can also be served warm during lunchtime, brunch, or dinner. What should I serve Spanish omelette with? You can serve it with an aioli or fried tomatoes based dipping sauce (sofrito) as a tapa during happy hour or as a fun game day snack. Or serve in a sandwich (bocadillo) for lunch or brunch. You can also serve it warm with a side salad for light dinner. How do I store tortilla española leftovers? Store leftovers in sealed airtight containers in the fridge for up to 3 days. Reheat wedges in the microwave for 30-50 seconds on high if you’d like to serve it warm. Or take it out of the fridge 60 minutes in advance before serving it at room temperature. Can I make this ahead? You can make it 2-3 days in advance. Wrap in cling wrap and store in a sealed airtight container in the fridge. Can I freeze tortilla española? Although the texture of the tortilla will be altered if you decide to freeze it, it is safe and possible to do so. Allow to cool completely after cooking, then wrap tightly in cling wrap and again in foil for added protection. Place in a sealed freezer-friendly bag or container and store in the fridge for up to 2 months. To thaw, place in the fridge overnight, and then set it out on a cutting board on the counter a few hours to take the chill off before you plan to serve it. Reheat in the oven at 150°C/300°F for a few minutes until warm throughout before slicing and serving. Or reheat sliced wedges in the microwave on high for 30-50 seconds. Variations
MADE THIS RECIPE? If you make this recipe, leave a comment below and let me know how you liked it! Take a photo and
Posting Komentar untuk "Recipes Spanish Omelette"