This Spanish omelet recipe variation has everything the traditional tortilla espanola de patatas missed. I Won’t discredit the original recipe, but once you try this one, you will keep doing it and thinking of new ways to do new variations.
Humble, simple, cheap, filling, and yet delicious, this twist to a traditional Spanish dish will give you the confidence to innovate and add your own ingredients next time.
Once you taste how a simple variation can enhance a dish, you will be up to take charge next time.
This dish is a recurrent recipe at home. It is so easy and quick to make that when I am running out of time for dinner; my first thought is to make a tortilla Espanola. Just as this easy ground pork recipe.
On top of that, what I love best about this dish is that it is kid friendly. My son loves it too. It is nutritious, and he can have it on the go. It is Perfect for those little ones who won’t stop playing to eat dinner and need finger food to have a meal.
So what is a Spanish omelet anyway?
The Spanish omelet or tortilla Espanola is a staple of Spain cuisine. You can find it in any bar in Spain as a tapa(appetizer) or have it at lunch as a complete meal or at dinner. To be perfectly clear, you can have a Spanish omelet at any time of the day.
Let’s make something clear; the Spanish tortilla has nothing to do with the Mexican tortillas. The Spanish omelet is made out of eggs and potatoes. In contrast, the Mexican tortilla is made out of flour. But I will explain more about this later one.
The traditional Spanish omelet has 3 essential ingredients, eggs, potatoes, and olive oil. No anion nor anything else. The rich flavour of the olive oil pairs well with the eggs and potatoes, so that’s why this dish grew so much in popularity and crossed borders.
However, the only reason the Spanish Omelet had 3 ingredients originally was because it was developed in times of scarcity when food access was restricted and limited. The story goes that a farmer girl developed the recipe in times of war by 1798 in the region of Extremadura.
As time went by and the recipe was passed over to new generations and regions, new ingredients made it to the Spanish Omelet.
My Spanish omelet variation
I have come to appreciate ingredients that are not so popular in Spain, being in the other e of the world, so I made my own version of this Spanish dish. Not being a native American either, my Spanish omelet variation recipe takes an influence from all the cuisines I have been in contact with. I have been to Spain, too; I have Spanish roots, and my family lives there!!
Anyway, let’s rap it all up, stop talking and start cooking!
Ingredients you will need for this Spanish omelet
Eggs and Potato: Even though this is a variation, I will keep the original ingredients. Don’t worry too much about the kind of potato you use; whatever you have on hand will do the trick. I used golden Yukon for this recipe because I had them on hand. The eggs as well; use your favourite one. Just make sure your eggs are at room temperature.
Onion: Red onions are sweeter and have a milder flavour than yellow or white sisters. That’s why I use them here. Its flavour is less overpowering, and you can flavor each ingredient in a well-balanced way.
Bacon: I love bacon, and that’s why it is on this recipe. Someone making this tortilla in Spain would use Pancetta, but that’s ok too.
Salt and pepper to taste.
Olive oil: Yes, this baby couldn’t be left out. Use the best olive oil you have in-house. If it is cold, press even better.
Vegetable oil to fry the potatoes: To fry the potatoes is best to use vegetable oil. Use the one you usually use to fry.
How to make
Start by preparing your ingredients. Peel the potatoes and cut them evenly into small cubes. Peel the onion and cut it into cubes as well. Take your eggs out of the fridge and let them reach room temperature.
I like to use the air fryer for cooking the bacon. It is ready in less than 10 minutes with incredibly crispy results. If you don’t have an air fryer, you can pan-fry your bacon or use the oven.
Set your air fryer temperature settings at 400 degrees. Cook the bacon for 5 min. Open the air fryer and flip the bacon; give it another 3 minutes.
Temperature settings vary from air fryer brand to another one. So it is important that you know your appliance; if you have made bacon on your air fryer before, keep the step you usually follow. If you haven’t made bacon before, then keep an eye on the time and check your bacon regularly.
Once the bacon is done, remove the excess fat with cooking paper and let it cool. It is best if all the ingredients for this Spanish omelet variation recipe are at room temperature when assembled.
Simultaneously, heat the vegetable oil that you will use to fry the potatoes.
Once the oil is hot, pour the potatoes in and stir them regularly so they get loose and don’t stick together.
Fry for 3 to 5 minutes until the potato is crispy and fully cooked inside, and golden in color. You can feel when they start to get crispy using the fork and the sound they make. It is a sensory game; pay attention.
Remove the potatoes from the oil and pour them over cooking paper to remove excess fat. Let it cool down.
Once all your ingredients are at room temperature, it is time to start the fire.
In a bowl, crack the eggs and beat them. Add the potatoes, bacon, and raw onions and season with salt and freshly ground black pepper.
Pour the oil into the frying pan to make your Spanish omelet. Turn on your stove and let the oil heat.
Once the oil is hot, reduce the heat and pour the egg mixture. Put a lead on your pan so the tortilla cooks evenly and fast.
It will take about 3 minutes of cooking when the time to flip the tortilla comes- This is the most daunting task.
To know when it is ready to flip, you will notice a reduced amount of liquid on the top, and the bottom will start to look firmer. I hate burnt eggs, so I flipped it as soon as the juice on top started to concentrate.
Look at the video and use it as a reference to flip your tortilla.
Once you have flipped the Spanish omelet, let it cook for between 2 to 3 minutes, depending on how moist you like your omelet.
Now it is time to serve and enjoy.
What to serve with this Spanish Omelet recipe variation
You can serve this Spanish omelet recipe anything from a freshly cut green salad to rice and beans, or you can have it alone.
When deciding what to serve with a dish, consider making your menu colourful, and don’t pair dishes that use the same cooking technique.
For example, this omelet uses fries and potatoes; it wouldn’t be a good choice to pair it with foods that are also fried.
How to Store
It is much better to have your Spanish omelet on the same day. But you have leftovers you can serve for breakfast the next day. Store it in the fridge, and never freeze it.
If you freeze it, the texture will change to somewhat spongy, really unpleasant.
How to reheat the Spanish omelet
I found that using an air fryer to reheat this Spanish omelet variation recipe delivers the best results.
Avoid microwaving the omelet, as it can become rubbery and overcooked. Reheating it on the air fryer or stovetop will help keep it moist and tasty.
Remove the omelet from the refrigerator and let it sit at room temperature for 10-15 minutes before reheating.
To reheat the omelet on the air fryer, set the temperature to 400 degrees. Wait for 3 minutes and check that you have the desired results.
If you are using the stovetop, use a non-stick skillet or pan over medium heat. Once the pan is hot, add a small amount of butter or oil and spread it around.
Place the omelet in the pan and cover it with a lid. This will help to retain the moisture.
Heat the omelet for 2-3 minutes or until it’s warmed through.
Spanish Omelette recipe variation with Bacon and Onion
- 1 frying pan
- 3 medium potatoe pealed and cut in small cubes
- 4 eggs
- 1/4 red onion
- 4 Slices of bacon
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon green anion for topping (optional)
- 2 tablespoon Parmesan, Grated Cheese (optional)
- 3 tablespoon Olive oil
- Peel the potatoes and onion and cut them evenly into small cubes.
- Take your eggs out of the fridge and let them reach room temperature.
- Cook the bacon so it is crispy. Use the air fryer for faster and great results.
- Remove the excess fat with cooking paper and let the bacon cool. Cut in into small pieces.
- Simultaneously, heat the vegetable oil that you will use to fry the potatoes.
- Once the oil is hot, pour the potatoes in. Fry and stir them regularly until tender, crispy and golden.
- Remove the potatoes from the oil and pour them over cooking paper to remove excess fat. Let it cool down.
- In a bowl, crack the eggs and beat them. Add the potatoes and raw onions and season with salt and freshly ground black pepper.
- Pour the oil into the frying pan to make your Spanish omelet. Turn on your stove and let the oil heat.
- Once the oil is hot, reduce the heat and pour the egg mixture. Put a lead on your pan so the tortilla cooks evenly and fast.
- Cook for about 3 minutes before flipping the Spanish omelet variation.
- Let it cook for between 2 to 3 minutes, depending on how moist you like your omelet.
- Remove from fire and transfer to a plate.
- Sprinkle parmesan cheese and green onions. Optional
If you want to know more about the interesting background of this dish, follow this link.