Spanish Omelette

Tortilla Española or Spanish Tortilla

Spanish omelettes are loved throughout Spain and you will find them in every tapas bar but they are also enjoyed in Mexico.

We have taken the classic recipe and have given it a Mexican touch with the addition of sautéed tomato, goat cheese, and a pinch of Mexican oregano. It looks laborious but is quite easy to make.

It can be eaten warm as a main dish with a simple green salad or cold as an appetizer.

Spanish Omelette Served with Green Salad

This dish is also known as a Tortilla Española, Torta de Patatas, Tortilla de Patatas, or Spanish Tortilla. Whatever you call it, it’s delicious.

Spanish Omelette Served on Talavera Plate

How to Make

You can easily put this dish together with pantry staples you probably already have on hand. If goat cheese isn’t your thing, you can substitute your favorite cheese.

Ingredients:

Start by gathering the following ingredients:

  • Waxy white potatoes (small)
  • Eggs
  • White onion
  • Tomatoes
  • Goat cheese (or any cheese of your choice)
  • Mexican oregano
  • Salt
  • Olive oil
Ingredients Tortilla Española

Rinse the potatoes then peel. Discard the peels.

Peeled Waxy Potatoes on Cutting Board

Slice the potatoes into 1/8″ pieces.

Slicing Waxy potatoes

Slice the onions into 1/8″ strips.

Slicing White Onion

Cut the tomato into 1/4″ thick slices.

Sliced Plum Tomatoes on Cutting Board

Preheat a medium frying pan (10″) with 1/4 cup extra virgin olive oil to medium-low.

Preheating Olive Oil in Frying Pan

Add the potatoes and stir to cover in olive oil.

Cooking Chopped Potatoes in Olive Oil

Cook for 10 minutes stirring regularly so that the potatoes cook evenly.

Potatoes Cooking in Olive Oil

Then add the sliced onions to the potatoes.

Potatoes and Onions in Frying Pan

Cook for 5 more minutes stirring continually so that the potatoes and onion cook evenly and don’t burn.

Potatoes and Onions Cooking in Frying Pan

Add the oregano and cook for 5 more minutes stirring continually. Don’t allow the mixture to brown.

Seasoning Potatoes with Mexican Oregano

Remove the potato-onion mixture from the heat and strain. Allow to cool for 10 minutes. Reserve the olive oil. You will use it to cook the omelette.

Draining Cooked Potatoes to Remove Excess Olive Oil

While the potato-onion mixture is cooling. Cook the sliced tomato in the same pan over medium heat.

Pan Frying Sliced Plum Tomatoes

Cook the tomato until it is just starting to brown.

Pan Fried Plum Tomato Slices

Set the tomato aside.

Cooked Plum Tomato Slices

Crack the eggs into a medium-size mixing bowl and beat with a wire whisk or fork until well mixed.

Cracked Eggs in Stainless Mixing Bowl

Add the salt.

Beaten Eggs in Stainless Mixing Bowl

Add the potato-onion mixture to the beaten eggs and stir to coat the potatoes with egg.

Potato Egg Mixture in Mixing Bowl

Heat your frying pan to medium-low and add the reserved olive oil.

Pouring Olive Oil Into Frying Pan

Spoon 1/2 of the potato egg mixture into your frying pan.

Pouring Potatoes and Eggs Into Frying Pan

Add the cooked tomato slices distributing them evenly.

Adding Fried Tomatoes to Spanish Omelette

Add the crumbled goat cheese.

Adding Goat Cheese to Spanish Omelette

Spoon the other half of the potato egg mixture into your frying pan.

Adding Eggs and Potatoes to Frying Pan

Using a spatula and working all the way around the omelette, gently push the edge in allowing the uncooked egg to flow around the edge.

Losening Edge of Spanish Omelette in Pan

Cook for about 5 minutes until the egg has just set.

Spanish Omelette Cooking in Pan

Now comes the exciting part, flipping the omelette so that it cooks evenly. Place a plate over the top of your frying pan.

Placing Plate on frying Pan

Holding your hand on the plate, quickly turn the frying pan over so the omelette releases onto the plate.

Turning Spanish Omelette

Place the frying pan back on the heat and gently slide the omelette back into the pan.

Flipping Spanish Omelette in Frying Pan

Continue cooking for 5 more minutes.

Tortilla Española Cooking in Frying Pan

Remove the omelette from the pan using the same technique you used to turn it by placing a plate of the pan and quickly turning it over to release the omelette.

Spanish Omelette Cooling on Plate

Serving

You can serve your Spanish Omelette hot, at room temperature, or cold. At all 3 temperatures, it’s delicious.

  • To serve hot, cover it with aluminum foil or a Pyrex dish and allow it to set for 10 minutes before slicing.
  • To serve at room temperature, loosely cover and allow it to cool for 2 hours then slice and serve.
  • To serve cold, allow to come to room temperature then refrigerate. Slice and serve.

A simple green salad is a perfect accompaniment.

Spanish Omelette and Green Salad
Tortilla Española Served on Talavera Plate
Spanish Omelette and Green Salad
Print Pin
5 from 3 votes

Spanish Omelette

Spanish Omelette with a Mexican touch. Filled with potato, sautéed tomato, goat cheese, and a pinch of Mexican oregano. Also called a Tortilla Española, Torta de Patatas, Tortilla de Patatas, or Spanish Tortilla.
Course Appetizer, Main Course
Cuisine Mexican, Spanish
Keyword egg recipe, Mexican recipe, potato recipe, spinach omelette recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 slices
Calories 197kcal
Author Andrés Carnalla

Equipment

  • Kitchen knife
  • Medium cutting board
  • 2 medium mixing bowls
  • Wire whisk
  • Strainer
  • Spatula
  • Medium frying pan (12")

Ingredients

  • 4 white waxy potatoes medium size
  • 8 eggs
  • 1/2 white onion medium size
  • 1 tomato medium size
  • 2 ounces goat cheese
  • 1 tsp Mexican oregano
  • 1 1/2 tsps salt
  • 1/4 cup olive oil extra virgen

Instructions

Cooking the Potato Filling

  • Rinse the potatoes then peel. Slice the potatoes into 1/8" pieces. Discard the peels.
  • Slice the onions into 1/8" strips.
  • Cut the tomato into 1/4" thick slices. 
  • Preheat a medium frying pan (10") with 1/4 cup extra-virgin olive oil to medium-low.
  • Add the potatoes and stir to cover in olive oil. Cook for 10 minutes stirring regularly so that the potatoes cook evenly.
  • Next, add the sliced onions to the potatoes. Cook for 5 more minutes stirring continually so that the potatoes and onion cook evenly and don't burn.
  • Add the oregano and cook for 5 more minutes stirring continually. Don't allow the mixture to brown.
  • Remove the potato onion mixture from the heat and strain. Allow to cool for 10 minutes. Reserve the olive oil. You will use it to cook the omelette.
  • While the potato-onion mixture is cooling. Cook the sliced tomato in the same pan over medium heat. Turning once, cook the tomato until it is just starting to brown and set aside.

Cooking the Omelette

  • Heat your frying pan to medium-low and add the reserved olive oil.
  • Spoon 1/2 of the potato egg mixture into your frying pan.
  • Add the cooked tomato slices distributing them evenly then add the crumbled goat cheese.
  • Spoon the other half of the potato egg mixture into your frying pan. Using a spatula and working all the way around the omelette, gently push the edge in allowing the uncooked egg to flow around the edge.
  • Cook for about 5 minutes until the egg has just set.
  • Flip the omelette by placing a plate over the top of your frying pan then hold your hand on the plate, quickly turn the frying pan over so the omelette releases onto the plate. Place the frying pan back on the heat and gently slide the omelette back into the pan.
  • Continue cooking for 5 more minutes.
  • Remove the omelette from the pan using the same technique you used to turn it by placing a plate of the pan and quickly turning it over to release the omelette.
  • Allow your omelette to rest for 10 minutes before slicing. Then enjoy!

Notes

Substitutions
  • The recipe calls for goat cheese but you can substitute any of your favorite cheeses and it will turn out great.
Storage
  • Keeps in the refrigerator for 3 days.

Nutrition

Serving: 1slice | Calories: 197kcal | Carbohydrates: 12g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 167mg | Sodium: 534mg | Potassium: 458mg | Fiber: 3g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 4mg

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1 comment… add one
  • Chris Hansen

    Looks delicious! One note, you mention the potato-egg mixture in cooking the omelette/tortilla but nowhere in the instructions do you mention when you add the eggs to the potato-onion mixture.

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