This easy Spanish Omelette (Tortilla Española) is a quick and delicious meal that’s both comforting and satisfying. Made with crispy potatoes and caramelized onions, it’s a simple, yet flavorful dish you can customize with tomatoes and green onions. Perfect for any meal, this recipe is a must-try from Nigella Lawson.
Ingredients Needed:
- 120 ml olive oil
- 225 g potatoes, thinly sliced
- Salt and pepper, to taste
- 1 large onion, thinly sliced
- 4 large eggs
- 2 medium tomatoes, peeled, seeded, and coarsely chopped (optional)
- 2 green onions, chopped (optional)
How To Make Spanish Omelette Recipe?
- Cook the potatoes: Heat the olive oil in a large skillet over medium-high heat. Add the sliced potatoes, season lightly with salt and pepper, and cook, stirring occasionally, until golden brown and crisp, about 10–14 minutes.
- Add the onion: Stir in the sliced onion and cook until soft and beginning to brown, about 6–8 minutes.
- Prepare the eggs: In a bowl, whisk the eggs with a little salt and pepper. Pour the eggs into the skillet, gently stirring to combine with the potatoes and onions.
- Cook the omelet: Reduce heat to low and let the omelet cook until the eggs begin to brown on the bottom, about 4–5 minutes.
- Flip the omelet: Loosen the edges with a spatula, then place a large plate over the skillet. Carefully invert the omelet onto the plate, then slide it back into the skillet, uncooked side down. Continue cooking until the eggs are fully set, another 4–5 minutes.
- Serve: Slide the omelet onto a serving plate. Garnish with chopped tomato and green onions if desired, and serve warm.
Recipe Tips:
- Use a non-stick pan: It helps you flip the omelet easily and prevents it from sticking.
- Don’t overcook the potatoes: Cook them until crispy on the outside but soft inside.
- Season the eggs: Make sure to add salt and pepper to the eggs before cooking.
- Cook on low heat: This helps the omelet cook slowly and evenly without burning.
- Be careful when flipping: Flip the omelet onto a plate and then back into the pan slowly to avoid breaking it.
How To Store & Reheat Leftovers?
- Refrigerate: Let the omelet cool down before putting it in an airtight container. It can be stored in the fridge for up to 3 days.
- On the Stove: Heat some oil in a pan over low heat. Place the omelet in the pan and heat for 3–5 minutes, flipping halfway.
Nutrition Facts:
- Calories: 150 kcal
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 480mg
- Potassium: 270mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella Spanish Omelette Recipe
Description
This easy Spanish Omelette (Tortilla Española) is a quick and delicious meal that’s both comforting and satisfying. Made with crispy potatoes and caramelized onions, it’s a simple, yet flavorful dish you can customize with tomatoes and green onions. Perfect for any meal, this recipe is a must-try from Nigella Lawson.
Ingredients
Instructions
- Cook the potatoes: Heat the olive oil in a large skillet over medium-high heat. Add the sliced potatoes, season lightly with salt and pepper, and cook, stirring occasionally, until golden brown and crisp, about 10–14 minutes.
- Add the onion: Stir in the sliced onion and cook until soft and beginning to brown, about 6–8 minutes.
- Prepare the eggs: In a bowl, whisk the eggs with a little salt and pepper. Pour the eggs into the skillet, gently stirring to combine with the potatoes and onions.
- Cook the omelet: Reduce heat to low and let the omelet cook until the eggs begin to brown on the bottom, about 4–5 minutes.
- Flip the omelet: Loosen the edges with a spatula, then place a large plate over the skillet. Carefully invert the omelet onto the plate, then slide it back into the skillet, uncooked side down. Continue cooking until the eggs are fully set, another 4–5 minutes.
- Serve: Slide the omelet onto a serving plate. Garnish with chopped tomato and green onions if desired, and serve warm.
Notes
- Use a non-stick pan: It helps you flip the omelet easily and prevents it from sticking.
- Don’t overcook the potatoes: Cook them until crispy on the outside but soft inside.
- Season the eggs: Make sure to add salt and pepper to the eggs before cooking.
- Cook on low heat: This helps the omelet cook slowly and evenly without burning.
- Be careful when flipping: Flip the omelet onto a plate and then back into the pan slowly to avoid breaking it.
Nigella Spanish Omelette Recipe