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Simply delicious, this Spanish omelette is embellished with green olives for an extra boost of flavour.
5 people made this
- 20ml olive oil
- 3 potatoes, peeled and sliced
- 6 eggs
- 2 onions, chopped
- 7 green olives, sliced
- 1 teaspoon garlic paste
- chopped fresh parsley to garnish
- salt, to taste
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Heat oil in a frying pan over medium high heat. Add the potatoes and fry over low heat till they are soft, but not browned.
- Beat the eggs in a bowl and then add onions, olives, garlic and salt. Pour over potatoes in the pan.
- When the eggs start to set, take a plate to cover the pan and flip the omelette over to cook the other side. Garnish with parsley just before serving.
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Spinach & Cheese Omelette | Easy Breakfast Recipe
This Spinach & Cheese Omelette is seriously one of the best omelettes I have ever tasted. It has an incredible depth of flavors and it´s made with the most basic ingredients. But the past part about this omelette? It all comes together in just about 10 minutes.
When I said basic ingredients, I meant basic ingredients. Garlic, onions, spinach, cheese and eggs. This omelette is super healthy, gluten free and naturally low carb. The perfect dish during these hard times we´re living in.
You can serve this Spinach & Cheese Omelette for the ultimate breakfast, yet it´s bold enough to serve for dinner, next to some yummy roasted potatoes.
TIPS & TRICKS to make this Recipe: I used fresh bagged spinach, but if you prefer, you can use frozen spinach, Just make sure you thaw it out and completely drain it. I also used a nonstick fry pan. So important to use a nonstick pan here, that way the eggs don´t stick to the pan.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMOND FRYING PAN
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Place potato in a saucepan cover with water. Bring to a boil reduce heat, and simmer 15 minutes or until tender drain. Cool, dice, and set aside.
Heat a medium nonstick skillet over medium heat. Add onion, bell pepper, and garlic sauté 8 minutes. Add potato, olives, and oregano cook 1 minute or until thoroughly heated. Remove from heat stir in cheese. Set aside.
Combine egg whites, eggs, salt, and pepper in a bowl stir well with a whisk.
Heat 1/4 teaspoon olive oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula allow uncooked portion to flow underneath cooked portion. Cook 3 minutes flip omelet. Spoon 1 cup potato mixture onto half of omelet. Carefully loosen with a spatula fold in half. Cook an additional minute on each side. Slide onto a plate. Repeat procedure with 1/4 teaspoon olive oil, cooking spray, egg mixture, and potato mixture.
Note: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if desired.
Spanish Omelette with Olive Oils from Spain
Looking for an easy brunch recipe for two? I have created a recipe for a Spanish Omelette that is an easy, and cheesy, twist on the original. A Spanish Omelette is an egg omelette with potato, onion, and parsley. It is thick, and unlike a French omelette, it is not folded. The combination of the thin potatoes and the egg give the omelette a light texture. Spanish Omelette’s are big, and are served in slices similar to a tort or frittata.
I added cheese to my version of a Spanish Omelette because I firmly believe that cheese makes everything better. Keeping the dish true to it’s Spanish roots, I used Ossau-Iraty, a mild sheep’s milk cheese from the Basque region. Olive oil is an key ingredient to a Spanish Omelette. The potatoes and onions are both sautéed in olive oil, and then added to the egg. The omelette itself is also cooked in olive oil. I used Olive Oils from Spain, that was given to me by The Good Life Embassy to prepare this meal. The Good Life Embassy hosts events around the world with the goal of teaching people about olive oil and the Mediterranean style of life.
Total time: 25 minutes
You will need:
1/4 cup Olive Oils from Spain
4 Jumbo Eggs (or 5 Medium Eggs)
1 cup Frozen Potato Hash
1/4 cup diced Onion
1/2 cup grated Ossau-Iraty
1 tablespoon Parsley
1/4 teaspoon Salt
Heat 1 tablespoon of Olive Oils from Spain in a small skillet over medium heat. Add the potato hash, and sauté until it just begins to brown. This will take about 6 minutes. Then remove from the skillet and set aside and let cool.
Heat another tablespoon of Olive Oils from Spain in the same skillet over medium heat, and add the diced onion. Sauté until the onion is soft. This will take about three minutes. Then remove from the skillet and set aside and let cool.
Crack the eggs into a bowl, and whisk together. Add the salt, parsley, cheese, potato, and onion. Stir together until evenly mixed.
Heat 1/2 tablespoon of Olive Oils from Spain in the same small skillet over medium heat. Pour the egg mixture into the skillet, and place a lid or plate over the skillet. After 2 minutes, use a spatula to lift the edges of the omelette so that the uncooked egg fall to the bottom of the skillet. After another 2 minutes, place a plate over the skillet, and flip the egg onto the plate.
Heat the remaining olive oil in the skillet. Flip the uncooked side of the omelette onto the skillet. Cook for 2-3 minutes, until the omelette has browned.
Flip the Spanish Omelette onto a plate to serve. Use a sharp knife to cut the omelette into slice, and serve.
To learn more about Olive Oils from Spain visit their website, and follow them on Facebook, Twitter, Instagram, and Pinterest.
This post was sponsored by Olive Oils from Spain. As always, the opinions expressed are my own.
Authentic Spanish Omelet Recipe
Spanish omelet, or tortilla Española as it is also known, is a combination of potatoes and eggs, giving you not only a ton of flavor, but also a protein and energy boost. You can eat a Spanish omelet recipe hot, chilled or at room temperature.
I Love This Spanish Omelet Recipe!
When I lived in the Canaries and mainland Spain, a Spanish omelet recipe was one of my favorite tapas, and sometimes I would indulge in a Spanish omelet sandwich in crusty bread with aioli (garlic mayonnaise) and a touch of ketchup too. Oh – and a slice of cheese. Now that was a real treat!
The main ingredients you need to make this Spanish potato omelet are eggs and potatoes. Onion is optional but that lovely crunch and bite of flavor it offers are great. So I would strongly suggest using onion in this dish, as well as some salt and black pepper.
Learning how to make Spanish omelet is incredibly easy. If you can slice potatoes and beat eggs, you are halfway there!
Use Idaho potatoes or another firm variety in this recipe. Creamier ones might fall apart. They are great for mashing but not for serving boiled, in salads, or in recipes where you need them to hold their shape.
Peeling them is not compulsory but most home cooks prefer to peel potatoes for a Spanish omelet. If you aren’t going to though, make sure you scrub the skins well.
Spanish Omelet Recipe: More Suggestions
You will need another egg or 2 if you are using big potatoes instead of smaller ones. The onion is also optional but if this is your first Spanish omelet, use it, because it is so good in this dish. Serve the finished potato omelet with a salad on the side or even some steamed asparagus if you prefer.
If you are having it tapas-style then consider serving it as part of a Mediterranean tapas platter along with cheese, salami and cherry tomatoes.
It is quite filling so a small slice will be sufficient if there are other items on the platter, or if you still have a main dish to come. Spanish omelet is also nice for a box lunch. Just wrap a slice tightly in aluminum foil and it will stay nice and fresh.
- Author: Chef JA
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 1 x
- Category: Egg
- Cuisine: Spanish food
This Spanish Omelette recipe is simple and easy to make. Only 5 ingredients, egg, potatoes, onion salt and olive oil. Good for ordinary dinner and also great for a house party.
- 3 Potatoes
- ½ Onion
- 5 Eggs
- 1 tsp Salt
- ½ cup Olive
- Pinch of Salt
- Chop the potatoes and onion
- Put potatoes, onions, salt and olive oil in a frying pan, cover and simmer for 10 minutes on low heat
- Break the eggs in the bowl, add a pinch of salt and beat it
- Drain the excess oil in frying pan, add potatoes and onions to the bowl and mix thoroughly
- Put olive oil in a frying pan, pour ingredients, stir gently, cover and cook on low heat for 7-8 minutes
- Turn it over, put olive oil in a frying pan again and cook for 3-5 minutes on low heat
- My frying pan size is 20cm
- The excess olive oil can be used for other dishes, so don't throw it away.
Keywords: Spanish omelette
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- 5 potatoes (small, peeled and sliced)
- 1 tablespoon olive oil (or vegetable cooking spray)
- 1/2 onion (medium, minced)
- 1 zucchini (medium, sliced)
- 1 1/2 cups green/red peppers (sliced thin)
- 5 mushrooms (medium, sliced)
- 3 eggs (whole, beaten)
- 5 egg whites (beaten)
- Pepper and garlic salt with herbs (to taste)
- 3 ounces part skim mozzarella cheese (shredded)
- 1 tablespoon Parmesan cheese
1. Preheat oven to 375°F.
2. Cook potatoes in boiling water until tender.
3. In a nonstick pan, add oil or vegetable spray and warm at medium heat.
4. Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
5. In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese. Stir egg cheese mixture into the cooked vegetables.
6. Oil or spray a 10-inch pie pan or ovenproof skillet. Transfer potatoes and eggs mixture to pan. Spread with parmesan cheese and bake omelet until firm and brown on top, about 20-30 minutes.
- 2 teaspoons butter
- 1 tablespoon diced green bell pepper
- 2 tablespoons minced onion
- 1 (8 ounce) can tomato sauce
- 2 teaspoons white sugar
- 1 teaspoon Worcestershire sauce
- 1 pinch ground cayenne pepper
- 8 eggs
- 3 tablespoons milk
- salt and pepper to taste
In a skillet or frying pan, melt butter over medium heat. Add green pepper and onion saute until tender. Stir in tomato sauce, sugar, Worcestershire sauce and cayenne pepper. Simmer until sauce has thickened, about 10 minutes.
While sauce is cooking, beat together eggs and milk. Heat a lightly oiled 6 inch skillet over medium heat. Cook four small omelets, one at time, in the skillet. Season each with salt and pepper and keep them warm while the others are cooked. Serve warm with sauce spooned over each omelet.
Very filling. Tasty and an interesting combination, although not an instant favorite. Probably won't make again as written but may play around with it a bit more.
Just made this for lunch because I had all the ingredients. The potato was leftover from last night's dinner, so all I had to do was dice it. My husband thought the olives were a great touch. Iɽ make this again.
I didn't have green pepper so substituted diced roasted red pepper. After I diced the cooked potato, I sauteed it briefly with the onion and pepper in a little olive oil. I used only 4 eggs and prepared it like a fritatta, adding the vegetables to the eggs, then finishing it under the broiler. Great for a tasty, light supper for 2. Good flavors.
Nice and simple and tasty
Very Good. I made this for 8 people so I turned it into a scramble instead of an omlette. Cut the egg amount in half and used orange cheddar cheese. The olives added a nice flavor.