Spanish Omelette makes fab easy peasy dinner or lunch. Serve with a green salad, some crusty French bread and a glass of chilled white wine. It tastes just as great the next day cold too – perfect for lunchboxes!
Spanish Omelette – no flipping required!
Think making a Spanish Omelette (AKA Tortilla) is difficult? Think again!
I’ve taken the classic Spanish tortilla and given it a few tweaks to make it quicker, easier but just as delicious. You can make this recipe in 25 minutes – or just 15 minutes if you happen to already have some cooked potatoes.
Many recipes for Spanish omelette call for you to cook the omelette until it is almost done, then flip it out onto a plate and back into the pan again to cook the top. I have tried this method, but it always ends in some kind of disaster (and let’s face it cleaning caked on egg off the stove is never fun), so instead I cook the omelette for 5 minutes in a frying pan on the stove and then 5 minutes in the same pan under the grill. The result tastes just as good as the flip-over version and is so much simpler and less messy.
Any leftovers can be popped in the fridge and eaten later as a little snack or for lunch the next day.
Make it your own
This recipe is so adaptable. I like use a classic combination of onions, potatoes and cheese, but you can use whatever you have in the fridge. You could use any vegetables (peppers, spinach, broccoli, mushrooms…), any cheese (parmesan, feta, mozzarella, cheddar…) and you could also add in some ham, bacon, chorizo, leftover cooked chicken, cooked salmon or even some tinned tuna. Experiment and see what works best for you!
What to serve with Spanish Omelette?
I like to serve Spanish Omelette with a green salad, dressed with a simple vinaigrette (like the one in this recipe), and chunks of crusty white or brown bread. But it would also work well as part of a Spanish tapas style meal.
What to drink with Spanish Omelette ?
A glass of crisp white wine works very well with all kinds of omelette and a Spanish tortilla is no exception! For example, a light, crisp Chardonnay, Sauvignon Blanc, Soave or Chenin Blanc. If you add meat into your tortilla, then a light red or rose wine would also work well.
Can you reheat Spanish Omelette?
Spanish Omelette is delicious cold the next day, so that would always be my first choice. Simply pop any leftovers in a plastic, lidded container and place in the fridge, where it will keep for up to 3 days. This recipe is perfect for lunchboxes, picnics and meal prep!
However, if you want to reheat it, you can. To reheat, simply pop the omelette in an oven proof dish, cover with foil and reheat for about 10 minutes in an oven preheated to 180C (160C fan/ gas mark 4 / 350F). Make sure it is piping hot all the way through before eating.
You can also reheat Spanish Omelette in the microwave. Again make sure it is piping hot all the way through before eating.
Can you freeze Spanish Omelette?
Yes you can! Simply put the cooked and cooled omelette into a plastic lidded container and place it in the freezer, where it will keep for up to 1 month. Defrost for overnight in the fridge and eat cold or reheat as above.
If you like this recipe…
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Easy Spanish Omelette (no flipping required)
- 1 tablespoon olive oil
- 300 g new potatoes cubed
- 1 small onion finely sliced
- 1 garlic clove crushed or grated
- 6 large eggs preferably free range or organic
- 50 ml milk
- 100 g cheddar cheese grated
- Salt and pepper to taste
- First chop up the new potatoes into cubes of about 1cm (½inch) or less. Pop these in a pan with a teaspoon of salt and cover with boiling water. Bring back to the boil, turn down and cook for 10 minutes or until cooked. (You can, of course, use leftover potato from a previous meal.)
- Put the oil in a medium size frying pan (make sure you use one that is ok to go under the grill) and add the sliced onion. Gently sweat on a medium heat, stirring occasionally, until just beginning to colour then add the garlic and fry for 1 more minute. Turn the heat off until the potatoes are done.
- Check to make sure the potatoes are cooked through and then drain and leave to steam dry for a minute or two. Turn the heat under the onions back on and add the potatoes. Cook on a gentle heat until the potatoes begin to get a little colour but don’t allow the onions and garlic to burn.
- In a jug or bowl, crack open the eggs and mix with a fork. Add the milk, grated cheese, salt and pepper and stir again.
- Turn the heat up to medium under the onions and potatoes and pour in the egg mixture. Stir to mix the eggs and the vegetables together then leave well alone! Turn the heat down to the lowest possible setting and leave for five minutes.
- After five minutes turn the grill (broiler) on and pop the whole pan under the grill. Grill for 5 minutes until it's golden brown on top.
- I like to serve this with a salad of mixed leaves and baby tomatoes and some crusty bread. Any leftovers can be popped in the fridge and eaten later as a little snack or for lunch the next day.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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