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Tortilla Española (Spanish Omelette)

Tortilla Española (Spanish Omelette) is a traditional Spanish recipe for a classic snack or dish of a thick omelette containing tomatoes, chillies and garden peas. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Spanish Omelette (Tortilla Española).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

3

Rating: 4.5 star rating

Tags : Chilli RecipesVegetarian RecipesVegetable RecipesBean RecipesSpain Recipes



These are the Spanish version of French fries (basically thin chips). What makes them special is that they are always fried in good quality olive oil. Once you taste them, you will be hooked.

Ingredients


2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
3 medium tomatoes, blanched, peeled, de-seeded and chopped
6 tbsp tinned pimentos, chopped
6 eggs
salt and freshly-ground black pepper, to taste
1 tbsp milk
50g frozen garden peas, thawed

Method:

Heat the oil in a medium-sized frying pan. Add the onion and garlic and fry for about 4 minutes, or until soft but not coloured. Stir in the tomatoes and the pimentos and fry for 3 minutes more then take the pan off the heat and set side to keep warm.

Crack the eggs into a bowl and beat with the seasonings and milk until blended. Stir in the peas. Pre-heat your grill (broiler) to high.

Return the frying pan to the heat and pour the egg mixture into the pan, tilting it so that the base is evenly coloured. Reduce the heat to low. Using a palette knife or spatula, lift the edges of the omelette and, at the same time, tilt the pan away from you so that the liquid egg runs from the top onto the pan.

Sit the pan down flat over the heat until the omelette sets. Take the pan off the heat and place under the grill. Cook for 2 minutes, or until the top of the omelette has set.

Carefully slide the omelette onto a serving dish and cut into wedges. Serve immediately.