Recipes
Tortilla Espanola (Spanish Omelette)
Serves 4-6
| Prep Time: 5 mins
| Cook Time: 40 mins
| Total Time: 45 mins
You may need: Spanish BBQ
Discover The Recipe
One of Spain's signature dishes, Tortilla Española (Spanish Omelette) is an easy dish to make that every home chef should have in their repertoire. Made of simple, everyday ingredients (eggs, potatoes, onions, and fresh herbs), Spanish Omelette is typically served room temperature as a tapas plate (small bites) and is hearty enough to eat at any meal from morning through late night. Pre-cooking thin slices of potato in olive oil gives them a silky smooth texture.
Tortilla Española (Spanish Omelette) is also very easy to customize and is great for clearing out fresh summer veggies from the fridge. In our recipe, we add our Spanish BBQ spice blend, which seamlessly melds Arab-influenced flavors with sweet Spanish smoked paprika to impart a delicious, smoky flavor to whatever dish you add it to. Perfect on grilled meats, veggies, or even fish, Spanish BBQ spice is also a great blend to experiment with. For best results, use a nonstick pan or a well-seasoned cast iron skillet so that the egg doesn't stick when you flip the omelette.
Ingredients
½ cup + 2 Tbsp extra virgin olive oil
2 medium Yukon Gold potatoes, peeled and sliced ⅛” thick
1 onion, chopped
1 Tbsp Piquant Post Spanish BBQ
8 eggs
1 roasted red pepper, sliced (optional)
½ tsp salt
¼ tsp pepper
Fresh cilantro
Notes
Don’t cook your tortilla at too high of heat or it may get burnt or rubbery. Cook at a consistent low to medium heat.
Don’t skip the rest period for the mixture. Resting at least for 15 minutes will result in a lighter and fluffier tortilla.
Tortilla Espanola (Spanish omelette) is an extremely versatile food, and something that is eaten in Spain for breakfast, lunch, dinner, and snack!
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
In a large, wide pot over Med-High heat, add ½ cup olive oil. Once oil shimmers, stir in potatoes to coat in oil. Cover, lower the heat to Med, and let oil simmer until potatoes are fork tender, ~10–12 mins. Remove potatoes and set aside to cool. Add onions and stir fry for 3-4 mins. Add Piquant Post Spanish BBQ and stir fry for 1 min. Set aside to cool.
In a large bowl, whisk eggs, red pepper, and salt. Fold in potatoes and onions, allow the mixture to rest for ~15 mins.
Heat 2 Tbsp olive oil in a 10” cast iron or non-stick skillet over Med heat. Add egg and potato mixture, and gently shake pan to even the mixture. Cook until the edges of the egg begin to cook, about 2 mins. Use a silicone spatula along the edge of the pan to loosen the tortilla, pushing inwards, and tilt to allow the loose batter to flow to the edges. Continue cooking until the eggs begin to set at the edges, 2-3 mins more. Place a large flat plate on top of the skillet. Place a towel on top of the plate to protect your hand from heat. In one quick motion, carefully invert tortilla onto plate. Slide Tortilla Espanola from plate back into the skillet & cook until the base firms up, about 2-3 mins.
Carefully slide the Tortilla Espanola (Spanish Omelette) onto a serving plate. Garnish with fresh cilantro and cut into wedges to serve.
Alternatives & Substitutions
For alternative recipes to use our Spanish BBQ blend, fire up the grill with Pinchos Morunos (Spanish Pork Skewers), or our Garlic Chicken Wings. Or make these Pork Burgers. Or create a spice rub for a Spice Rubbed Rib-Eye Steak.
For vegans/vegetarians, try our Spanish Patatas Bravas (Spicy Potatoes), or our Spanish Garlic Cauliflower recipes instead!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Tortilla Espanola (Spanish Omelette)
Serves
4-6
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Piquant Post spice you'll need: Spanish BBQ
Ingredients
½ cup + 2 Tbsp extra virgin olive oil
2 medium Yukon Gold potatoes, peeled and sliced ⅛” thick
1 onion, chopped
1 Tbsp Piquant Post Spanish BBQ
8 eggs
1 roasted red pepper, sliced (optional)
½ tsp salt
¼ tsp pepper
Fresh cilantro
Instructions
In a large, wide pot over Med-High heat, add ½ cup olive oil. Once oil shimmers, stir in potatoes to coat in oil. Cover, lower the heat to Med, and let oil simmer until potatoes are fork tender, ~10–12 mins. Remove potatoes and set aside to cool. Add onions and stir fry for 3-4 mins. Add Piquant Post Spanish BBQ and stir fry for 1 min. Set aside to cool.
In a large bowl, whisk eggs, red pepper, and salt. Fold in potatoes and onions, allow the mixture to rest for ~15 mins.
Heat 2 Tbsp olive oil in a 10” cast iron or non-stick skillet over Med heat. Add egg and potato mixture, and gently shake pan to even the mixture. Cook until the edges of the egg begin to cook, about 2 mins. Use a silicone spatula along the edge of the pan to loosen the tortilla, pushing inwards, and tilt to allow the loose batter to flow to the edges. Continue cooking until the eggs begin to set at the edges, 2-3 mins more. Place a large flat plate on top of the skillet. Place a towel on top of the plate to protect your hand from heat. In one quick motion, carefully invert tortilla onto plate. Slide Tortilla Espanola from plate back into the skillet & cook until the base firms up, about 2-3 mins.
Carefully slide the Tortilla Espanola (Spanish Omelette) onto a serving plate. Garnish with fresh cilantro and cut into wedges to serve.
Notes
Don’t cook your tortilla at too high of heat or it may get burnt or rubbery. Cook at a consistent low to medium heat.
Don’t skip the rest period for the mixture. Resting at least for 15 minutes will result in a lighter and fluffier tortilla.
Tortilla Espanola (Spanish omelette) is an extremely versatile food, and something that is eaten in Spain for breakfast, lunch, dinner, and snack!
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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