Vegetable Spanish Tortilla Omelette
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.