There are some seriously fancy omelettes in this world. Fully loaded, with truffles, loaded with 4 kinds of cheese, even lobster. Me – I’m more of a “fridge clean out” omelette kind of gal. Meaning – when I make an omelette, it’s usually to use up bits and pieces in the fridge. With the exception of a Spanish omelette. 🙂 This is one of the few omelettes in the world that I will make intentionally!
Spanish Tortilla is made with surprisingly few ingredients. Just eggs, potato, onions and olive oil. Though you’ll find many variations around, even in Spain, this is the classic way to make it. One thing unique about Spanish Tortillas is the way the potatoes are cooked. The potato are sliced then “stewed” in oil on the stove. In a fairly generous amount of oil – about 1/2 a cup. Which sounds like a lot I know, but the potato does not actually absorb that much oil so it isn’t as bad as you would expect! It’s almost like confit potatoes, and making it this way makes the potatoes gorgeously creamy which is what makes Spanish Omelettes so good!
This really is lovely served at room temperature but I definitely prefer it warm. And while an omelette is usually associated with breakfast or brunch, this Spanish Omelette is just at home in a Tapas spread both traditionally in Spain and at Spanish restaurants and tapas bars. Certainly here in Sydney, Australia, it is regularly on tapas menus. I made this Spanish Omelette as part of a Spanish Fiesta extravaganza, as part of the Easy Tapas spread to start the meal. On Wednesday I’ll be sharing the main course – a generous Chicken & Seafood Paella – and on Friday, the most famed Spanish dessert of them all – CHURROS!!
So what do you think? Will you have this for breakfast, lunch, dinner……. or tapas? 😉 – Nagi x
Spanish Tortilla Extended Family
Frittata with Bacon – the father, made the traditional way (stove then oven) Quiche Lorraine – the French mother, with the buttery flaky crust Salmon Quiche – loaded with smoked salmon Italian Sausage Quiche – the cheeky Italian uncle Hash Brown Crust Quiche Lorraine – the flashy cousin with a hash brown crust Frittata Egg Muffins – the healthy sister Baked Vegetable Frittata – the uncle,made the easy way (pour and bake!)
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