Spanish Omelet Food

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Spanish Omelet image

Try our muy delicioso Spanish Omelet recipe! This Spanish Omelet features a flavorful mix of smoked ham, VELVEETA, garlic and chopped fresh cilantro.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 10

1 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1/4 cup KRAFT Zesty Italian Dressing
1 lb. red potatoes (about 3), cooked, finely chopped
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
6 eggs
1/2 cup milk
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1/2 cup chopped fresh cilantro


  • Heat oven to 350°F.
  • Cook first 3 ingredients in dressing in 10-inch ovenproof skillet on medium heat 5 min., stirring frequently. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture onto bottom of skillet; top with ham.
  • Whisk eggs and milk until blended; pour over ham. Top with VELVEETA.
  • Bake 30 min. or until center is set. Sprinkle with cilantro.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 215 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g


Spanish Omelet image

Wake up your taste buds with the yummy flavors of warm refried beans, salsa and shredded cheese in 15 minutes flat. Spice it up with a hot salsa, or add sizzling cooked bacon for a smoky twist. -Teresa Gunnell, Lovettsville, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

6 large eggs
1/4 cup water
1 cup refried beans, warmed
1/4 cup chopped red onion
1/2 cup shredded Mexican cheese blend, divided
1/4 cup salsa


  • Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese.

Nutrition Facts : Calories 450 calories, Fat 26g fat (10g saturated fat), Cholesterol 583mg cholesterol, Sodium 944mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.


Spanish Omelette Recipe by Tasty image

Here's what you need: onion, potatoes, olive oil, eggs, salt

Provided by Ellie Holland

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 5

1 onion, thinly sliced
3 potatoes, thinly sliced
2 cups olive oil
6 eggs
1 pinch salt


  • Heat up the olive oil in a really hot pan.
  • Thinly slice the onion.
  • Slice the potatoes into 3-millimeters thick pieces.
  • Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
  • Drain the vegetables and save the olive oil for later use.
  • Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
  • In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
  • Cover the pan with a large plate and carefully turn the omelet out onto the plate.
  • Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
  • Repeat step 8 to remove omelet from the pan.
  • Enjoy!


Spanish Omelette image

Found this recipe on the internet. It had ingredients that I like and was stated to be a typical spanish omelette. Update: This is just the basic start, use this and then add seasonings, vegetables and meats and/or cheeses to suit your taste. After cooking it you might want to add ketchup, salsa or hot pepper sauce, be creative!!!!

Provided by diner524

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

3 small potatoes
4 eggs
1 onion
olive oil


  • Peel potatoes.
  • Cut potatoes and onion into small cubes.
  • Add salt (to taste) to potatoes and fry them until they are lightly crunchy. in olive oil.
  • About the last 5 mins of cooking add the onion to the potatoes. When tender, transfer potatoes and onion to papertowels to drain.
  • Beat the eggs with a pinch of salt.
  • Lightly coat frying pan with olive oil. Add the eggs, potatoes and onions and cook over low heat, flipping omelette once to cook other side.
  • Cooking is a creative process, and this recipe lends itself to your creativity! Add spices, herbs, meats, veggies and cheese to your taste. This is just the base to a Spanish omelette!


Spanish Potato Omelet image

Provided by Giada De Laurentiis

Time 2h5m

Yield 6 servings

Number Of Ingredients 21

4 tablespoons extra-virgin olive oil
3 small onions, sliced
5 small Yukon gold potatoes (1 1/2 pounds), peeled, cut into 1/8-inch-thick rounds
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 large eggs, at room temperature
6 cloves garlic, chopped
6 large pimiento-stuffed olives, thinly sliced or coarsely chopped
1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish
3/4 cup coarsely chopped or crumbled feta (about 3 ounces)
Quick and Easy Romesco Sauce, recipe follows
1 tablespoon chopped fresh thyme, plus sprigs for garnish
One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved
1/3 cup extra-virgin olive oil
1/4 cup tomato paste
1/4 cup Marcona almonds or hazelnuts, toasted
2 tablespoons sherry wine vinegar
2 cloves garlic, peeled, chopped
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


  • Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
  • Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
  • Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
  • Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
  • Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.


Spanish omelette image

Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 6

500g waxy potato, such as Charlotte
knob of butter
2 small onions, finely sliced
1 red pepper, finely chopped
8-9 eggs
1 x 25g pack chives


  • Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
  • Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 - 15 until starting to go brown, add the peppers and cook for a further 5 mins.
  • Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don't have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
  • Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
  • Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

Nutrition Facts : Calories 308 calories, Fat 15.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24.8 grams carbohydrates, Sugar 4.8 grams sugar, Fiber 3.8 grams fiber, Protein 17.7 grams protein, Sodium 0.6 milligram of sodium


Real Spanish omelette image

Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients

Provided by Mary Cadogan

Categories     Lunch, Supper, Vegetable

Time 1h

Number Of Ingredients 5

500g new potatoes
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
6 eggs


  • Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
  • Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
  • Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
  • Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
  • When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
  • Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.

Nutrition Facts : Calories 516 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium


Spanish tortilla image

This classic Spanish dish is very versatile and quick to whip up. The tortilla (or Spanish omelette) can be served hot or cold and is a fantastic way of using up all kinds of ingredients - simply add in any leftover vegetables, crumbled or grated cheese, jarred red peppers or cooked sausage. They'll all taste great, so get experimenting!

Provided by Anna Jones

Categories     Snacks     Jamie Magazine     Eggs     Alfresco     Dinner Party     Spanish

Yield 6

Number Of Ingredients 4

300 g waxy potatoes
1 onion
olive oil
5 large free-range eggs


  • Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
  • Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
  • Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up - just use a fish slice to flip them over halfway through.
  • Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
  • When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there's almost no runny egg on top.
  • Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
  • Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.

Nutrition Facts : Calories 458 calories, Fat 26.1 g fat, SaturatedFat 5.5 g saturated fat, Protein 21.7 g protein, Carbohydrate 36.6 g carbohydrate, Sugar 6.9 g sugar, Sodium 0.8 g salt, Fiber 5 g fibre


Tortilla Espanola (Spanish Omelet) image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 5

Extra-virgin olive oil
5 Idaho potatoes, peeled, thinly sliced on a mandolin, and cut in half moons
1 yellow onion, finely diced
7 eggs (use 9 eggs if the potatoes are large)
Kosher salt


  • Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
  • While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
  • Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
  • In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
  • Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
  • Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.


Spanish Potato Omelet image

There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.

Provided by PATTY5

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h

Yield 6

Number Of Ingredients 8

½ cup olive oil
½ pound potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced
4 eggs
salt and pepper to taste
2 tomatoes - peeled, seeded, and coarsely chopped
2 green onions, chopped


  • In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
  • Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
  • Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
  • Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

Nutrition Facts : Calories 252 calories, Carbohydrate 10.7 g, Cholesterol 124 mg, Fat 21.5 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 53.6 mg, Sugar 2.5 g


Spanish omelette image

Tortilla, or Spanish omelette, can be served as a main course or, because it is good served cold, it makes excellent picnic food. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. Each serving provides 347 kcal, 17g protein, 20g carbohydrates (of which 3g sugars), 21.5g fat (of which 4.5g saturates), 2.5g fibre and 0.8g salt.

Provided by Delia Smith

Categories     Light meals & snacks

Yield Serves 3

Number Of Ingredients 5

275g/10oz small Desirée potatoes
3 tbsp olive oil
1 onion, about 4oz (110g), thinly sliced
5 large free-range eggs
salt and freshly ground black pepper


  • Thinly pare the potatoes using a potato peeler and slice them into thin rounds; work quickly because you don't want the slices to brown. Rub the slices in a clean tea towel to dry them.
  • Heat 2 tablespoons of olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.
  • Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly - it's important not to overbeat them. Finally, add some seasoning. Tip the onions and potatoes into the eggs in the bowl.
  • Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potatoes and eggs thoroughly before pouring them into the frying pan and turning the heat down to its lowest setting. Now forget all about French omelettes and be patient, because it's going to take 20-25 minutes to cook slowly, uncovered.
  • Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja - it's brilliant.

Nutrition Facts : Calories 347kcal, Carbohydrate 20g, Fat 21.5g, Fiber 2.5g, Protein 17g, SaturatedFat 4.5g, Sugar 3g


Spanish Omelet-Tortilla Española image

Tortilla espanola, or tortilla de patata, is an authentic Spanish dish. It is a potato omelet that is eaten as a tapa or light dinner.

Provided by Lisa & Tony Sierra

Categories     Appetizer     Breakfast     Dinner     Lunch

Time 1h

Yield 6

Number Of Ingredients 5

6 to 7 medium potatoes (peeled)
1 yellow onion (diced into 1/4-inch pieces)
1/2 tablespoon salt (or to taste)
2 to 3 cups Spanish olive oil (for pan-frying)
5 to 6 large eggs (the better the eggs, the better the tortilla)


  • Gather the ingredients.

Nutrition Facts : Calories 891 kcal, Carbohydrate 45 g, Cholesterol 155 mg, Fiber 5 g, Protein 10 g, SaturatedFat 11 g, Sodium 396 mg, Sugar 3 g, Fat 76 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g


Spanish Omelette image

Spicy sausage, potato and red peppers in a omelette makes a quick and tasty meal - because it uses canned vegetables. But if you prefer, you can, of course, use fresh vegetables. If you are serving this to children, you will probably want to use a milder sausage. Adapted from a recipe from the Simply Great Recipes Club website.

Provided by bluemoon downunder

Categories     Breakfast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon oil
1 onion, finely chopped
3 garlic cloves, crushed
1 spanish chorizo sausage, sliced (see Notes)
1 (750 g) can baby potatoes, drained and sliced
1 (125 g) can diced red peppers, drained
6 eggs, lightly beaten
1/2 cup milk
salt, to taste
fresh ground pepper, to taste
1 tablespoon chopped fresh parsley
1/2 cup grated parmesan cheese


  • Heat the oil in a heavy based pan; sauté the onion and garlic for 2 minutes; add the sausage and cook for 2-3 minutes.
  • Gently stir in the baby potatoes and diced red peppers.
  • Combine the egg with the milk and pour over the potato mixture; and season to taste with salt and pepper.
  • Cook over a low heat for 10 minutes or until the omelette has almost set.
  • Sprinkle with parsley and cheese and place under a preheated grill until browned and cooked through.
  • Notes: Chorizo sausage is smoked with a spicy flavour and is available in supermarkets or delicatessens. If you want to, obviously you could make your omelette with fresh potatoes and capsicum rather than canned. You could also use a mix of red and green peppers.


Spanish Omelette or Tortilla image

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!

Provided by Joanna Cismaru

Categories     Breakfast

Time 35m

Number Of Ingredients 7

1/2-1 cup olive oil
1 pound potatoes (such as Yukon Gold, peeled, sliced 1/4" thin)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 large onion (sliced)
6 eggs
1 tablespoon chives (chopped, for garnish)


  • Mix eggs: Whisk the eggs well in a large bowl with salt and pepper to taste.
  • Fry potatoes: Heat the olive oil in a non-stick skillet, 10-12 inches in diameter, over medium-high heat. Add the potatoes, then fry until soft and golden brown. Transfer the potatoes from the skillet to the egg bowl using a slotted spoon.
  • Fry onion: Add the onion to the same skillet, and fry for 3-5 minutes until golden. Transfer the onion from the pan the same bowl with the eggs and potatoes and drain the oil, leaving a few tablespoons in the skillet. Gently stir the potatoes with the onion and eggs.
  • Cook & flip: Pour the egg mixture into the skillet and reduce the heat to low. Use a spatula to even out the surface. Cover with a lid and cook for 3-4 minutes until the edges are completely set. Loosen the edges with a spatula. Place a large plate over the omelette, and use your hand to carefully hold the plate against the omelette. Firmly grip the skillet handle and in one swift motion, flip the omelette over onto the plate.
  • Finish: Slide the omelette off the plate back into the skillet, with the cooked side now facing upwards. Cook for another 3-4 minutes until completely cooked through.
  • Serve: Remove the omelette from the pan by either sliding it out onto a plate, or you can repeat the flipping step with a large plate. Garnish with chives and serve.

Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 16 g, Protein 7 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 164 mg, Sodium 262 mg, Fiber 2 g, Sugar 2 g


Spanish Potato Omelette (Spanish Tortilla) image

Spanish Potato Omelette (Spanish Tortilla) is perfect served hot or cold, and so easy to make! Crispy, fried potatoes and eggs make up this popular Spanish Tortilla recipe, perfect for picnics, parties, bbq's, or your traditional Tapas menu! Upgrade your omelette!

Provided by Karina

Categories     Appetizer

Time 40m

Number Of Ingredients 7

1/2 cup olive oil
5 medium-sized potatoes, (diced into 1-inch pieces)
1 large brown onion, (chopped)
8 eggs
Salt, (to taste)
Cracked black pepper, (to taste)
parsley, (to garnish (optional))


  • Heat the oil in a nonstick medium-sized (30cm/12-inch) pan. Fry potatoes until crispy, golden and tender. Add the onion and fry until transparent. Drain oil (use a metal colander if you have one), until all of the oil is drained.
  • Return potatoes and onions to the pan, arranging them in a single layer. Reduce heat down to low.
  • Beat eggs with salt and pepper to taste. Pour egg mixture into the pan, moving the potatoes and onions around the eggs using a plastic spatula. Every so often, move the eggs around the potatoes while it's cooking to ensure the eggs cook on the bottom, so there's not much eggs left on the top.
  • Place a big, round plate on top of the pan, and with your hand holding the plate, flip the tortilla onto the plate. Then, slide the tortilla back into the pan carefully, moving the onion and potatoes carefully back into the pan along with the tortilla.
  • Keep cooking, gently shaking the pan occasionally, until completely cooked through.
  • To remove the tortilla from the pan, place a clean plate on top of the tortilla and flip again onto the plate. Garnish with parsley (optional).
  • Serve with a salad, or use as an entree or appetiser. Great for snacks. Traditionally served as tapas in little squares.

Nutrition Facts : Calories 176 kcal, Carbohydrate 12 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 51 mg, Fiber 2 g, ServingSize 1 serving


Spanish Omelette image

It is often decreed that the only ingredients (other than eggs of course) proper to a Spanish omelette are onions and potatoes, but I like a touch of red from some chopped peppers. I am sorry if this offends - and not only the Spanish - but you could speed this up by using some drained, canned new potatoes instead of cooking real ones. This is easy enough to make, but you do need to get it done in advance as the hottest you want to eat this is room temperature. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 4 or more, depending on what you eat it with

Number Of Ingredients 9

225 grams baby new potatoes (halved)
4 large eggs
75 grams drained and chopped chargrilled or flame-roasted peppers from a jar
3 spring onions (finely sliced)
75 grams grated manchego cheese or Cheddar cheese
1 teaspoon butter
drop of oil
salt (to taste)
black pepper (to taste)


  • Turn on the grill and let it heat up while you start off the omelette. Cook the new potatoes in boiling water for 15 minutes, until cooked through, then drain. Whisk the eggs in a bowl, then add the peppers, spring onions and cheese, and season with salt and pepper, then add the cooked, drained potatoes. Heat the butter and oil in a small, heavy-based, ovenproof frying pan, and, when hot, pour in the omelette mix and cook gently for 5 minutes. By this time, the bottom of the omelette should be set and, rather than turn it, simply sit the pan under the grill for a few minutes to set the top. Turn the omelette upside-down onto a plate to let cool. Don't worry if it feels a little wibbly-wobbly in the middle, as it will carry on cooking as it cools. Once cool, slice into 4 large or 8 smaller wedges.

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  • With a small, sharp knife, cut out the core of the tomato and, on its opposite end, score a shallow X in its skin.

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Servings 4
  • In a medium bowl, beat the eggs with the ham. Season with salt and plenty of pepper. In a large nonstick skillet, heat 3 tablespoons of oil over high heat until shimmering. Pour in the egg mixture, evenly distributing the ham. Using a spatula, lift the cooked edges, tilting the pan so the uncooked eggs seep underneath. If the omelet sticks, drizzle a little more oil around the edge. Lower the heat to moderate and cook until the omelet is golden on the bottom and the top is almost completely set, 2 to 3 minutes. Fold the omelet in thirds and slide it onto a platter.
  • Rub the cut sides of the rolls with the cut sides of the tomato. Cut the omelet into quarters and tuck it into the 4 rolls. Serve warm or at room temperature.

Food; Recipes; Spanish Omelets; Spanish Omelets. Rating: 3.5 stars. 14 Ratings. 5 star values: 4 4 star values: 3 3 star values: 5 2 star values: 1 1 star values: 1 Read Reviews …
5/5 (14)
Total Time 40 mins
Category Food
Calories 300 per serving
  • Heat oven to 350° F. Heat the oil in an ovenproof (preferably nonstick) skillet over medium heat. Add the potatoes. Cook until almost tender, about 10 minutes.
  • Add the onion. Cook until softened, about 5 minutes. Pour off all but 1 tablespoon of the oil. Season the vegetables with 1 teaspoon salt and ¼ teaspoon pepper.
  • Meanwhile, in a medium bowl, combine the eggs, rosemary (if using), and ½ teaspoon salt. Pour over the potatoes. Reduce heat to low. Cook, without stirring, for 1 minute.

Spanish omelette – known in Spain as tortilla de patatas – is a Spanish classic for good reason. Made lovingly with just a few ingredients (4 main ingredients plus salt and …
Ratings 13
Calories 317 per serving
Category Light Meal
  • Add the potatoes and onions and season well with salt and pepper. Stir fry for a minute or two. Then turn the heat right down, cover and let cook slowly for 20 to 25 minutes. Stir 2 to 3 times during cooking.
  • Once the potatoes and onions are cooked, carefully lift them out of the pan with a slotted spoon (so that any excess oil gets left behind) and into the bowl/jug with the eggs. Let the mixture stand for about 10 minutes, to let the flavours meld together.

Preheat the oven to 500°. Warm 1/4 cup of the oil in a 12-inch nonstick ovenproof skillet over moderately high heat. Add the potatoes, cover and cook over low heat until …
Servings 6
  • Preheat the oven to 500°. Warm 1/4 cup of the oil in a 12-inch nonstick ovenproof skillet over moderately high heat. Add the potatoes, cover and cook over low heat until browned on the bottom and tender, about 15 minutes. Add the onion, season with salt and pepper and cook, stirring, until the onion is softened but not browned, about 3 minutes.
  • Increase the heat to moderate and drizzle the remaining 1 tablespoon of oil around the edge of the skillet. In a large bowl, whisk the eggs with a large pinch of salt and a small pinch of pepper. Pour the eggs into the skillet. As the eggs cook, use a spatula to draw them into the center, allowing the runny egg to fill the bottom of the skillet. Continue cooking and drawing the cooked egg into the center until the eggs are almost set, about 4 minutes.
  • Transfer the skillet to the oven and bake the omelet for 5 minutes, or until just firm and lightly browned on top. Slide the omelet onto a cutting board and let cool to room temperature. Sprinkle the parsley over the omelet, cut into 6 wedges and serve.

Traditionally, the dish starts with potatoes fried in oil, then covered with beaten eggs and baked until cooked through. Our take adds Spanish chorizo, a cured sausage with a bit of …
3.5/5 (272)
Total Time 30 mins
Servings 4
Calories 538 per serving
  • Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the yellow onion and cook for 5 minutes.
  • Add the chorizo, potatoes, and ½ teaspoon each salt and pepper and cook, covered, stirring occasionally, until the potatoes are tender, 10 minutes.
  • Stir in the parsley. Pour in the eggs and stir to distribute the ingredients. Sprinkle with the cheese and transfer to oven.
  • Bake the omelet until puffed and brown around the edges and a knife comes out clean, about 15 minutes.


  • Gazpacho. Soup is a popular dish in almost all food cultures. It’s the perfect way to use up a lot of delicious ingredients all at once. However, while many cultures like a warm bowl of soup to pick them up in the winter, the Spanish eat a cold soup called gazpacho.
  • Tapas. Tapas is less a single dish and more a style of eating. The Spanish love to eat and would rather have lots of small dishes than one big one. This gives you the opportunity to sample plenty of different foods all in one sitting.
  • Paella. Originating in Valencia, paella is one of the most quintessentially Spanish dishes. You can get it around the world but the stuff you find in Spain is the real deal.
  • Calcots. Most cultures share vegetables but Spain has its unique variety that you may not have tried before. More specifically, the calcot is a kind of green onion that originates in the Spanish region of Catalan.
  • Queso de Cabrales. When traveling Europe, you’ll be amazed at the variety of cheese. From the cheddar of southwestern England to the oozing Swiss cheese found in fondue, this delicious dairy product is absolutely everywhere.
  • Tortilla Española. The Tortilla Española is among the most commonly eaten Spanish dishes. Also known as a Spanish omelet, this is a filling and delicious egg dish.
  • Churros. Looking for a naughty but delicious treat? You can’t go wrong with churros. It’s simply fried dough sprinkled with sugar but the result is a sweet and satisfying snack.
  • Patatas Bravas. Spain may take influence from Africa and the Middle East but Spanish food culture is still distinctly European. No food is more European than the humble potato.
  • Jamón. If you’re an avid carnivore, then you’ll probably love jamón. This is ham that has been cured and dry-aged, giving it an incredible depth of flavor.



Directions. Instructions Checklist. Step 1. Heat oven to 350° F. Halve the potatoes lengthwise and cut each half into 1/4-inch-thick slices. Heat the oil in an ovenproof, preferably nonstick, skillet over medium heat. Add the potatoes and cook until almost tender, about 10 minutes. Add the onion and cook until softened, about 5 minutes.
4/5 (2)
Total Time 40 mins
Servings 4
Calories 300 per serving

Spanish Omelet. 148 Ratings 5. 56. 4. 20. 3. 27. 2. 23. 1. 22. 148 Ratings Add to cookbook. Recipe Image. Makes: 5 servings Total ... Recipes and Meal Planner Guide US Department of Health and Human Services Centers for Disease Control and Prevention (CDC) National Diabetes Education Program. Nutrition Information. Serving Size: 1/5 of omelet (298g) Show Full …
Cholesterol 121 mg
Total Calories 289
Saturated Fat 3 g
Total Fat 10 g

Mix-ins. First, rinse all veggies and peel the potatoes. Then, chop the peeled potatoes and onions quite thin (about ⅛-inch pieces). Slice the tomatoes into ¼-inch thick coins. Next, preheat all of the olive oil in a medium frying pan over medium-low. Add in your potatoes and stir to coat with the oil. Cook for 10 minutes, stirring ...
Servings 4
Total Time 55 mins
Category Vegan Recipes
Calories 291 per serving

Cook, without stirring, for about 2 minutes longer or until bottom is golden. Slide omelette onto large plate; invert pan over plate and invert again to turn omelette. Cook for 1 to 2 minutes or until knife inserted in centre comes out clean. Cut omelette into quarters.

How to make a perfect Spanish omelette! play 12145 • of Food Inspiration. Spanish cabbage and potatoes omelette: an easy and tasty idea for lunch! play 3954 • of Food Inspiration. Once the omelet has set, loosen the edges from the pan with a rubber spatula and very carefully fold over one side of the omelet onto the other to form a crescent shape, pressing the edges …

Spanish sweet potato omelette - HolaFoodie best This Spanish sweet potato omelette is a must-try version of the traditional Spanish omelette. As good as the original but just sweeter!A sweeter version of our classic Spanish omelette and the perfect solution to get rid of those leftover sweet potatoes that threaten to set...

Steps: Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.

Spanish Omelette without Potato Recipes 6,227 Recipes. Last updated Mar 08, 2022. This search takes into account your taste preferences. 6,227 suggested recipes. Spanish Omelette Naked Cuisine. Spanish onion, chorizo sausage, feta, lemon wedges, garlic, oil and 3 more. Simple Spanish Omelette YourLifeChoices. onion, olive oil, freshly ground black pepper, …

MSN Food & Drink has you covered on the latest and greatest in the world of food. Mar 30, 2015 - This is the place to catch up on that wacky new drink trend, learn about your favorite celebs’ preferred foods, master new cooking techniques and figure out what to make for dinner right this minute. MSN Food & Drink has you covered on the latest and greatest in the world of food. …

The Spanish omelette is a perfect example; comfort food par excellence, which transforms a couple of humble ingredients into a dish fit for el reino himself. On the face of it, this simple ...



Spanish Omelet Recipes . ALL 'Spanish Omelet' - 3 Recipe Result(s) Spanish Omelette. Spanish omelette is a typical Spanish dish. Eggs are beaten with sauteed potatoes and cooked like a thick pancake. Easy Spanish Omelette. About Easy Spanish Omelette Recipe: A delicious Spanish recipe, this is a traditional dish called Tortilla de patatas, this Spanish omelette …

Mastering a classic Spanish dish just got easier. The wonderful Omar Allibhoy is back with his favourite recipe for Tortilla de Patatas - or Spanish omelett...

SPANISH OMELET RECIPES More about "spanish omelet recipes" SPANISH TORTILLA RECIPE - NYT COOKING. The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room …

SPANISH OMELET, UPC: 041331092609 contain(s) 120 calories per 100 grams (≈3.53 ounces) [ price] Ingredients: POTATO, LIQUID PASTEURIZED EGG, FRIED ONION (ONION, OLIVE OIL, SALT AND CITRIC ACID), SUNFLOWER OIL, OLIVE OIL, SALT. Manufacturer: Goya Foods, Inc. Food category: Frozen Breakfast Sandwiches, Biscuits and Meals; A food with a name …

2020-10-30 · Also called tortilla de patatas, Spanish omelette, Spanish tortilla, potato omelet, and even Spanish frittata — this is quite arguably Spain’s national dish. When made right, a good Spanish omelette is the very definition of traditional Spanish cuisine: simple food made with the best ingredients. This is the formula for the ...

1903 Spanish Omelet (0) Write Review. Add Your Own Photo to this Recipe. 2 Servings. 9m PT9M Prep Time. 19m PT19M Cook Time. 28m Ready In . Recipe: #38350. March 17, 2022. Categories: Breakfast, Pork, Bacon, Eggs, Spanish, Fresh Tomatoes more. recipe by: dienia b. Save recipe Rate & Review. Print. Get Cooking. Pin. Share. Add to Recipe Book. …

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