Spanish Omelette is a traditionally known as Tortilla Española and is normally served cold as an appetizer. In our house though it makes a yummy in the tummy dinner. I tend to mix things up a bit and sometimes serve breakfast for lunch – kiribath and a bit of chicken curry anyone or else pancakes for dinner!
The Spanish omelette is a huge hit in the house and a big favourite with Senior and Junior. Enough said! Do try it if you are looking for an alternate way of making your little picky eaters have their eggs!
So here goes – the recipe for our Spanish Omelette!
- 4 eggs
- Few slices of tomato
- 3 big potatoes
- Salt & pepper to taste
- 4 Tablespoons of oil
- Peel the onions and potatoes and cut into bite sized cubes.
- Heat two tablespoons of oil in a large frying pan and stew the potatoes and onion keeping the pan partially covered. Stir occasionally and make sure the potatoes are soft. Transfer potatoes to a bowl.
- Beat the eggs separately in a small bowl and combine with the potatoes. Add parsley and salt and pepper to taste.
- Place the slices of tomato on a smaller pan with the oil and add the egg and potato mixture. Use a spatula to shape the omelette into a ‘cushion’.
- When the egg has almost cooked and is set, transfer the omelette onto a plate. Now invert he omelette into the plate and get it back on the pan. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape.
- Slide on to a plate. Traditionally you need to cool it before you serve but that’s up to you!
Trust me, our Spanish Omelette recipe tastes yummy. It’s a quick meal which your kids will absolutely enjoy!
Do you have any other versions of the Spanish omelette that you try and would like to share – comment below or tell us how this one went!