Spanish Omelette (Tortilla Española)
This is my take on the classic Spanish omelette — simple, hearty, and full of flavor. With soft potatoes, sweet red pepper, and a handful of fresh herbs, it’s the kind of recipe you’ll want to make again and again.
Ingredients
- 2 medium potatoes diced
- 3 large eggs
- 1 medium onion sliced
- ½ red Romano pepper diced (or bell pepper)
- 2 tbsp parsley chopped
- salt and black pepper to taste
- chili flakes optional
- olive oil for frying
Instructions
- Cook the vegetables: Heat olive oil in a non-stick pan over medium heat. Add diced potatoes, sliced onion, and diced red pepper. Cook gently, stirring occasionally, until soft and lightly golden (about 10–15 minutes). Remove from heat and let cool slightly.
- Beat the eggs: In a bowl, whisk the eggs with salt, black pepper, chili flakes (if using), and chopped parsley.
- Combine: Add the cooked vegetables to the eggs and stir gently to combine.
- Cook the omelette: Wipe the pan clean, add a little olive oil, and heat on low. Pour in the egg and vegetable mixture, spreading evenly. Cook for 5–7 minutes until the edges are set.
- Flip the omelette: Carefully cover the pan with a plate and flip the omelette onto it. Slide the omelette back into the pan, cooked side up, and cook for another 3–4 minutes.
- Serve: Let rest for a minute, slice, and enjoy warm or cold.
Notes
- Cook low and slow to avoid burning.
- Let veggies cool before mixing with eggs to prevent scrambling.
- Use a non-stick pan for easier flipping.
- Store leftovers in the fridge up to 3 days; enjoy cold or reheated.
Nutrition
Serving: 250gCalories: 280kcalCarbohydrates: 20gProtein: 12gFat: 16gSaturated Fat: 3.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 370mgSodium: 250mgPotassium: 900mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 25mgCalcium: 80mgIron: 2.5mg
Tried this recipe?Let us know how it was!