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    You are in: Home / Recipes / Spanish Omelet Recipe
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    Spanish Omelet

    Spanish Omelet. Photo by Bonnie G #2

    1/3 Photos of Spanish Omelet

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Galley Wench's Note:

    Post for ZWT 5. In Spain this traditional omelet is better known as a tortilla. Many times enjoyed as a late supper. This is the traditional recipe but I like to add sliced red pepper to it! Recipe from Food Network.

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    Units: US | Metric


    1. 1
      Whisk eggs with a fork and add a pinch of salt.
    2. 2
      Heat oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
    3. 3
      Add the potato and fry for a couple of minutes.
    4. 4
      Add oniond and mash together.
    5. 5
      When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs and optional red pepper.
    6. 6
      Make sure the potato and onions are fully submerged by the eggs.
    7. 7
      Poke the potato to allow some of the egg to seep into the mashed mixture.
    8. 8
      Fry this gently on a low heat.
    9. 9
      While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon.
    10. 10
      Do not over cook.
    11. 11
      The middle will still be a little runny and gooey.
    12. 12
      The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists 'flip' the tortilla over onto the plate and slide back into the pan to cook the underside.
    13. 13
      Keep shaking the pan lightly so the tortilla does not stick to the bottom.
    14. 14
      Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate.
    15. 15
      For the brave heart you can do the flip again if you wish.
    16. 16
      Let the tortilla rest for about 5 to 10 minutes before serving.
    17. 17
      Cut into cake slices or cubes.
    18. 18
      Garnish with green olives.

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    Ratings & Reviews:

    • on July 08, 2011


      Oh my, like all of GW's recipes this is another winner. I didn't even bother to peel the potatoes, just sliced very thin, followed directions and loved the flip method, worked like a charm. I did add shredded chedder cheese and some fresh home made salsa. The flavors were wonderful and DH has already requested again. Made for July's tag game.

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    • on June 08, 2010


      To cook the tortilla espagnola you should do it at medium heat, not low, you'll obtain better results. Although the basic tortilla is only potatoes, eggs and salt, they do add many other ingredients like you. Can also try sauted mushrooms, chorizo espagnol, not mexican! The day after, make a good bocadillo with the leftover tortilla, add sliced tomatoes and cheese on top on a baguette. Have it with a good Rioja! Saludos de Barcelona, Spain.

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    • on April 25, 2010


      Very tasty, GW! I used some left-over cubed potatoes, cooked only to crisp with the onions. My "flipping" skills need perfecting LOL, but enjoyed this very much for Sunday brunch with a butter lettuce and mushroom salad. Made for the Mediterranean Cruise event in Cooking Photos.

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    Nutritional Facts for Spanish Omelet

    Serving Size: 1 (381 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 367.2
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 2.6 g
    Cholesterol 139.5 mg
    Sodium 71.1 mg
    Total Carbohydrate 51.1 g
    Dietary Fiber 6.5 g
    Sugars 3.4 g
    Protein 10.6 g

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