Spanish Omelet

(Tortilla Española)

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When I had an early class to attend at the University of Puerto Rico, I would stop at a restaurant and order a Spanish Omelet for breakfast on my way to school.  The Spanish omelet is prepared with two main ingredients:  eggs and potatoes.   However, onions and garlic are sometimes added (according to your taste) to the potatoes along with salt and pepper and cooked in olive oil.  Beaten eggs are added to the cooked potatoes and fried on both sides until eggs become firm.  Once the Spanish omelet is completely cooked, it is then served hot with a piece of our baked water bread (pan de agua) spread with butter.   Our Spanish omelet is round in shape and never folded.

This is a very popular dish in Spain and many Spanish-speaking countries.  Since Puerto Rico was a Spanish colony for over 400 years, we have several Spanish dishes that we enjoy preparing as part of the Puerto Rican culture – the Spanish Omelet (known as Tortilla Española) is one of our favorite breakfast meals.   The thickness and texture of the Spanish omelet, however, can vary in many Spanish-speaking countries based on the egg quantities and other ingredients added to the omelet.

If you want a hearty nutritious meal for breakfast that can sustain you throughout the morning and is easy to prepare, this is yours truly!

What is a Frittata Pan!

I love to use my frittata pan to prepare this delicious Spanish Omelet.  A frittata pan has two interlocking pans that you fill one pan with the egg mixture to cook on one side and then you invert omelet to the other pan to cook the other side of the omelet.  You can use two separate round skillets as well to make the Spanish Omelet.

Let’s Start Preparing the Spanish Omelet!

Grease the bottom skillet of the Frittata with extra virgin olive oil.

Peel potato and onion.  Cut potato into ½-inch cubes and chop the onion.  Add to skillet and cook diced potatoes and chopped onions until potatoes are fork tender and onions become translucent.  

Beat 6 eggs and add salt and black pepper.  Stir well.

Let’s Start Cooking the Spanish Omelet!

Pour egg mixture evenly over the potatoes and onions in skillet.  Cover with lid and cook over low heat for 15 minutes or until egg mixture becomes firm.

When the eggs become firm at the bottom and is beginning to thicken on top, it is time to flip the omelet to the other side.  

If you can lift the omelet from the skillet with a knife, the eggs are considered firm at the bottom of the skillet.

It’s Time to Invert the Omelet to the Other Pan!

Grease top skillet with olive oil and place over the bottom skillet, making sure both pans are interlocked.  Invert omelet from bottom pan onto the top pan.

Continue Cooking the Other Side of Omelet!

Place top skillet on stove and cook the other side of omelet for 15 minutes over low heat or until eggs become firm.

Loosen the omelet around the edges of the skillet with a knife.  Carefully slide the omelet onto a large plate.

Cut into individual slices.  Serve warm with a slice of our baked water bread (pan de agua) spread with butter and with a cup of Puerto Rican coffee.  

Click on the button below to watch my YouTube video on How to Prepare a Spanish Omelet!

Recipe and Nutritional Facts

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

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Spanish Omelet


  • Author: Aida's Kitchen
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 6 Servings 1x

Description

The Spanish Omelet is easy to prepare and is a hearty nutritious breakfast meal that will sustain you throughout the morning.


Scale

Ingredients

  • 1 medium potato, peeled and cut into ½-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, peeled and chopped
  • 6 large eggs, beaten
  • ½ teaspoon salt (low sodium) or to taste
  • ⅛ teaspoon black pepper or to taste

Instructions

  1. Grease bottom skillet with 1 tablespoon of extra virgin olive oil
  2. Add cubes of potato and chopped onion to skillet and cook over low heat for 20 minutes or until potato cubes are fork tender and onions become translucent.
  3. Add salt and pepper to beaten eggs and mix well.  Pour over potatoes and onions in skillet.
  4. Cover skillet with lid and cook over low heat for 15 minutes until the eggs become firm at the bottom of the skillet.
  5. Grease the top skillet with extra virgin olive oil and place over bottom skillet containing the omelet.  Carefully invert omelet onto the top skillet.
  6. Place top skillet on stove and cook the other side of omelet for 15 minutes or until the eggs become firm.
  7. Loosen omelet around edges with knife.  Carefully slide the omelet onto a large plate.
  8. Cut into individual slices and serve warm with our baked water bread (pan de agua) spread with butter and a cup of Puerto Rican coffee.

Notes

I prepare the Spanish Omelet using a Frittata Pan.

  • Category: Breakfast
  • Cuisine: Spanish

Keywords: Spanish Omelet

Nutritional Facts Disclaimer

 

Category: Breakfast, Recipes

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