The Spanish Omelet (Tortilla Española) is prepared with four main ingredients: eggs, potatoes, onions and extra virgin olive oil. This is a very popular dish in Spain and many Spanish-speaking countries. 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. The Spanish Omelet is round in shape and never folded in half.
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 combination of the potatoes and eggs is an excellent hearty breakfast meal that will definitely sustain you throughout the day. In Puerto Rico, this delicious breakfast meal is served with our baked bread spread with butter (pan de agua or pan sobao) and with a strong cup of Puerto Rican coffee.
Puerto Rico became a Spanish colony for over 400 years; therefore, many of our cuisines are due to the Spanish influence. For instance, the Spanish Omelet and Paella are two of our favorite meals that we enjoy in Puerto Rico.
What is a Frittata Pan!
I love to use a frittata pan to prepare the Spanish Omelet because it has two skillets that interlock, making it easier to invert the omelet from one side to the other.
Peeling and Cutting the Potato and Onion!
Peel a medium size potato and rinse. Cut potato into ½-inch cubes.
Remove the skin and first outer layer of onion. Chop onions into ½-inch cubes.
Preparing the Egg Mixture!
Place 6 to 7 eggs into a bowl and add ½ teaspoon of lite salt (or to taste) and a pinch of black pepper. However, the black pepper is optional.
Beat eggs with a whisk.
Cooking the Spanish Omelet!
Heat 2 tablespoons of extra virgin olive oil in skillet over low heat. Add the diced potatoes and chopped onions. Coat evenly with olive oil. Cover with lid and cook until potatoes are fork tender and onions become soft.
After 20 minutes of cooking, check the potatoes for doneness with a food tester, fork or toothpick. Pour beaten eggs evenly over the potatoes and onions in skillet. Cook over medium low heat until eggs become firm at the bottom of skillet.
When you can move the omelet from side to side or slightly lift the omelet from the pan with a knife, the eggs are considered firm at the bottom of skillet. We can now invert the omelet to the other pan.
Inverting the Spanish Omelet to the Other Pan!
With a cooking brush, coat top skillet with olive oil, making sure the skillet is coated evenly.
Cover bottom skillet with top skillet, making sure both pans are interlocked. Invert omelet from bottom pan onto the top pan.
After inverting the omelet, then remove skillet and place in kitchen sink.
If the omelet is not centered, just rapidly move the skillet several times from side to side to center the omelet in pan. Cook the other side of omelet until the eggs are firm.
Serving the Spanish Omelet!
After an additional 15 minutes of cooking, the bottom eggs are firm. The Spanish Omelet is completely cooked. Loosen the omelet around the edges of the skillet with a knife.
Carefully slide the omelet onto a large plate.
Depending on the number of guests, you can cut into several individual slices or cut into quarters.
Serve warm with a slice of our baked bread spread with butter (pan de agua or pan sobao) and with a strong cup of Puerto Rican coffee.
Click on the button below to watch my YouTube video on How to Prepare a Spanish Omelet (Tortilla Española)!
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 (Tortilla Española)
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour
- Yield: 6 Servings 1x
Description
Spanish Omelet (Tortilla Española) – A hearty nutritious breakfast meal that will sustain you throughout the morning due to the combination of the eggs and potatoes!
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
- A pinch of black pepper or to taste
Instructions
- Coat bottom skillet with 2 tablespoons of extra virgin olive oil
- 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.
- Add salt and pepper to beaten eggs and mix well. Pour over potatoes and onions in skillet.
- Cover skillet with lid and cook over low heat for 15 to 20 minutes or until the eggs become firm at the bottom of the skillet.
- Grease the top skillet with extra virgin olive oil and place over bottom skillet containing the omelet. Carefully invert omelet onto the top skillet.
- Cook the other side of omelet for 15 minutes or until the eggs become firm.
- Loosen omelet around edges with knife. Carefully slide the omelet onto a large plate.
- Cut into individual slices and serve warm with our baked bread spread with butter (pan de agua or pan sobao) and a cup of strong Puerto Rican coffee.
Notes
I prepare the Spanish Omelet using a Frittata Pan. However, you can use two separate skillets.
- Category: Breakfast
- Method: Cooking on Stove
- Cuisine: Spanish
Keywords: Spanish Omelet, Tortilla Española)
