A classic Spanish Tortilla (tortilla de patatas or tortilla Española) has only one addition and that is potato ( sometimes onion). I’m making this Vegetable Spanish Tortilla Omelette colorful and even more delicious by adding vegetables red bell pepper and zucchini (courgette). Serve for tapas, breakfast/brunch or a light meal.
Originating from the Catalonia region of Spain, the traditional Catalan way of cooking a tortilla (not to be confused with Mexican tortillas) is specific to the region. Served for tapas, this dish is also enjoyed around the world as a breakfast/brunch dish. If you would like another tapas recipe idea, Chorizo Stuffed Mushrooms are very popular right now. They are so easy to make and so good.
This is quite different to the American omelette (or omelet) that is folded. This is more similar to a frittata where whisked eggs take on a filling of chopped meats or vegetables. They do, however differ in their cooking method slightly. The frittata is started in a pan on the stove top, then finished in the oven. A Spanish omelette is prepared solely in the pan stove top, then flipped halfway through to finish cooking.
It is popular to serve tortilla with the center soft and slightly runny. This also can be a personal choice, I’m not a fan of runny eggs (unless it’s a runny yolk). But in the end, the choice is yours, you’re the chef!
If you’re ever looking for a make ahead breakfast that is loaded with protein, this is your dish. Perfect a weekend brunch, a quick weekday breakfast for the kids or yourself, or, an easy lunch. Serve cold, room temperature or warm it up along with a simple salad.
The filling has to be cooked before adding to the eggs. The correct and traditional way is to fry them in pan of oil, drain, add a little oil back to the pan, then add the vegetables back in with the whisked eggs.
If you’ve made this Vegetable Spanish Tortilla Omelette leave a comment below (or question). I love to hear from my readers.
Potatoes, onion, zucchini/courgette and red pepper are the filling for this simple Spanish Omelette
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
1/3 cups (75 ml) vegetable oil
12 ounces (340 grams) about 3 medium potatoes, peeled
2 cups (205 grams) white onion, peeled, cut half and sliced
1/2 cup (50 grams) red or green bell peppers
1/2 cup (60 grams) zucchini/courgette, chopped small
8 large eggs, whisked
1/2 teaspoon salt
Cut the potatoes in half, then into quarters and slice.
Add oil to a 9-10-inch (23-26 cm) non-stick frying pan over medium heat. The oil is ready when you drop a piece of potato in and it sizzles (you don’ want it too hot). Add the potatoes and onion. Cook without browning, for a couple of minutes, then the add bell pepper and cook for another 5 minutes. Add the zucchini and continue to cook, stirring often so they all cook evenly until the potato is tender when pierced with a fork. Add a colander over a pan or large bowl and drain them.
Add the eggs and vegetables to a large bowl and mix well.
Add 2 tablespoons of the drained oil back into the same pan and return to medium heat. When the oil is hot, carefully pour the egg/potato mix into the pan and smooth into an even layer. Cover with a lid, this will help it cook faster. Cook for, 10-15 minutes until the bottom is browned and starts to set. Once the edges start to set, I like to use a rubber spatula to carefully lift it a little to make sure it is not getting too brown on the bottom. If it is, turn down the heat slightly.
Once the top has started to set (but still a little liquid in the center), place a plate over the pan, that is larger. Carefully, but quickly, flip the omelette onto the plate, then slide back into the pan. Use your spatula to reshape if it got a little messy. Replace the lid and cook for a further 5-6 minutes if you like the center set. Cook less if you like the center soft.
Slide out into a board and allow to cool slightly before cutting and serving.
4 Comments on “Vegetable Spanish Tortilla Omelette”
Not catalán in origen. Yes, different areas cook it slightly differently (more or less done) however, the ingredients are the same. Also, the photo shows an overcooked tortilla. There should be some moistness to the egg.
Thank you for the information. I wouldn’t say ‘overcooked, and I do understand that it is more authentic to have the center soft and slightly runny, but as I mention in the body of the text, the cooking of the tortilla is a personal choice and I don’t personally like very soft egg, hence the pictures.
I had never made an omlett this way and it turned out really well. I added fresh thyme for flavor and was really good.
Wonderful, I’m glad you enjoyed it.