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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.

Lifting a slice of Spanish tortilla showing the potato slices, red pepper and green zucchini/courgette on the inside

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.

A whole Spanish omelette/tortilla on a round wood board with a triangular slice cut

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!

Speaking of frittata, I have 2 delicious recipes: Sweet Potato and Sage Frittata and Ricotta and Spinach Frittata.

A slice of Spanish omelette on a plate viewed from the side showing the colorful vegetables inside

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.

Cutting a bite with a fork from a slice of vegetable Spanish omelette tortilla

If you’ve made this Vegetable Spanish Tortilla Omelette leave a comment below (or question). I love to hear from my readers.

Yield: 4

Vegetable Spanish Omelette Tortilla

Serving a slice of potato and vegetable Spanish omelette

Potatoes, onion, zucchini/courgette and red pepper are the filling for this simple Spanish Omelette

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  1. Cut the potatoes in half, then into quarters and slice.
  2. 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.
  3. Add the eggs and vegetables to a large bowl and mix well.
  4. 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.
  5. 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.
  6. Slide out into a board and allow to cool slightly before cutting and serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 302Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 372mgSodium 422mgCarbohydrates 35gFiber 4gSugar 5gProtein 17g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Spanish / Category: Appetizers