Tuesday, January 12, 2010

Brunch brunch better then lunch - Tortilla Española otherwise know as Spanish omelette

Tortilla Española is a dish I make all the time at home. My boyfriends family are Spanish and he just loves this authentic dish. Its easy to prepare, and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and eggs however I like to add a little green either parsley or chive depending on your taste they're both wonderful.
Sunday Brunch: Tortilla Española & Spinach salad with cranberries, toasted almonds and a blackberry vinaigrette.
Tortilla Española - INGREDIENTS: 6 - 8 eggs (eggs should justcover the potato and onion mixture).
2-3 large potatoes or a about 10 small red or yellow skin
1 spanish onion (red onion also works, the sweeter the better) 
bunch of fresh parsley
salt & pepper
olive oil
paprika (smoked)
Pre heat your oven to 350 - 400 degrees.
PREP:Halve the onions and the chop them into thin slices. Cut your potatoes into thin slices as well, or small bite size pieces. Coarsely chop parsley, and beat your eggs with a little s&p.
COOK: In a medium to large pan add 1tbs (or more) olive oil and heat, then add your potatoes. This may take a
while. Toss them with s&p and some paprika - keep
them moving every few minutes so that they don't stick to the pan. When they have softened up a bit - 8 mins or so add the onions and continue to cook on a medium heat until the mixture takes on a golden colour and pieces of the potato start to fall apart. Then take the pan off the heat, add the mixture to the beaten eggs and toss the parsley in as well. Add a little more olive oil to the dirty pan andtransfer the the entire mixture back into the pan on a low-med heat. Let the bottom cook for a few minutes and shake the pan a bit to get everything moving. Then place pan in the oven (*make sure your pan is oven safe!) It only takes a few minutes for the omelette to puff up and cook through. If you find after 5-10 minutes that its still gooey inside turn up the heat to the oven, or even broil for a few minutes - keep our eye on it so it doesn't burn. When the top is firm and golden its done. Cut into triangles and serve.


  1. If you don't have it already, pick up some real Spanish paprika, the smoked kind. Usually comes in a tin with a stupid metal cap that fits with flush with the surface making it extra harder to open. Spaniards. But, when you do get that tin open, the aroma will give you a little olé slap in the face and you'll be compelled to throw away all the other paprika in your house and wonder why you ever bought that flavourless shit in the first place! - Manny

  2. Agreed... although i'm also a fan of the Hungarian sweet paprika which also come in that annoying tin container.

  3. Dear Tomato Snob, your spanish omelette looks so good. I love the photo of it, and also the photo of the tomato on your site!
    This site was such a pleasure to visit. Well presented, clean, clear and beautiful photos. I shall be returning for another delicious bite. Thank you for sharing,
    Cheers, Gaby
    You can visit me at


Thanks for your two cents. I love change!