Description
This classic Spanish Omelette, or tortilla española, is a satisfying, golden pancake of eggs, potatoes, onions, and red pepper—perfect served warm or cold.
Ingredients
2 medium potatoes, diced
3 large eggs
1 medium onion, sliced
½ red Romano pepper (or bell pepper), diced
2 Tbsp chopped parsley
Salt and black pepper, to taste
Chili flakes (optional)
Olive oil, for frying
Instructions
- Heat olive oil in a non-stick pan over medium heat. Add potatoes, onion, and red pepper. Cook gently, stirring occasionally, until tender and golden, about 10–15 minutes. Remove and let cool.
- Whisk eggs with salt, pepper, chili flakes (if using), and parsley.
- Stir cooled vegetables into the eggs gently.
- Wipe pan clean, add a little olive oil, heat over low heat. Pour egg mixture in evenly.
- Cook 5–7 minutes until edges set and top begins to firm.
- Invert omelette onto a plate, slide back into pan cooked side up. Cook 3–4 minutes more until fully set and golden.
- Rest for a minute, slice into wedges, and serve warm or at room temperature.
Notes
- Add Manchego or cheddar cheese for a cheesy twist.
- Use herbs like chives, thyme, or oregano for added flavor.
- Substitute red pepper with zucchini, mushrooms, or spinach as desired.
- Adjust chili flakes or add smoked paprika for spice.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 3g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg
