Are you looking for a delicious and easy-to-make dish that’s perfect for any occasion? Look no further than the classic Spanish omelette! This iconic breakfast, brunch, or even dinner option has been a staple in Spanish cuisine for centuries. With its rich flavors, fluffy texture, and versatility, it’s no wonder why Spanish omelettes have become a favorite among foodies around the world.
In this article, we’ll take you on a culinary journey through 20 mouthwatering Spanish omelette recipes that cater to every taste and dietary requirement. From classic combinations like potato and chorizo to innovative twists featuring sweet potatoes, artichokes, and sun-dried tomatoes, we’ve got you covered. Whether you’re in the mood for something simple or adventurous, our collection of Spanish omelette recipes will inspire your next culinary adventure.
So, let’s get started and explore the wonderful world of Spanish omelettes!
Classic Spanish Potato Omelette
A staple of Spanish cuisine, this simple yet flavorful omelette is a great accompaniment to many meals. With its creamy potatoes and savory onion, it’s no wonder why Tortilla Española (Spanish omelette) remains a beloved dish in Spain.
Ingredients:
– 4 large eggs
– 2 large potatoes, peeled and diced
– 1/2 medium onion, finely chopped
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large non-stick skillet over medium heat.
2. Add the diced potatoes and cook for 10-12 minutes, or until they’re tender and lightly browned.
3. Add the chopped onion and cook for an additional 2-3 minutes, stirring occasionally.
4. In a separate bowl, beat the eggs and season with salt and pepper.
5. Pour the egg mixture over the potato and onion mixture in the skillet.
6. Cook for 2-3 minutes, or until the edges start to set.
7. Use a spatula to gently lift and fold the omelette in thirds.
8. Cook for an additional minute, then slide onto a plate.
9. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Spicy Chorizo and Potato Omelette
This Spanish-inspired omelette is a flavorful and filling breakfast or brunch option, packed with spicy chorizo sausage and creamy potatoes. With just a few simple ingredients and quick cooking time, you’ll be enjoying this delicious dish in no time!
Ingredients:
– 2 large eggs
– 1/2 cup diced potato (about 1 medium-sized potato)
– 2 slices of Spanish-style chorizo sausage, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped fresh parsley or chives for garnish (optional)
Instructions:
1. In a small bowl, beat the eggs with a fork until well-mixed.
2. Heat the olive oil in a large non-stick skillet over medium-high heat.
3. Add the diced potato and cook for 3-4 minutes, or until slightly tender.
4. Add the chorizo sausage to the skillet and cook for an additional minute, breaking up any larger pieces with a spatula.
5. Pour the beaten eggs over the potato and chorizo mixture in the skillet.
6. Cook for 2-3 minutes, or until the eggs are almost set.
7. Use a spatula to gently fold the omelette in half.
8. Cook for an additional minute, then slide onto a plate and serve hot.
Cooking Time: Approximately 10-12 minutes
Vegetarian Spanish Omelette with Spinach
Experience the flavors of Spain with this simple and delicious vegetarian omelette recipe, packed with wilted spinach and a hint of smokiness from the smoked paprika.
Ingredients:
– 2 large eggs
– 1 cup fresh spinach leaves
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a bowl, whisk together the eggs and a pinch of salt until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Pour in the whisked eggs and cook until the edges start to set, about 2-3 minutes.
6. Add the wilted spinach leaves and smoked paprika; stir gently to combine.
7. Cook for an additional 30 seconds to a minute, until the eggs are almost set.
8. Use a spatula to fold the omelette in half; cook for another 15-20 seconds.
9. Slide the omelette onto a plate and serve hot.
Cooking Time: approximately 10-12 minutes
Seafood Spanish Omelette with Shrimp
This flavorful omelette combines succulent shrimp with the rich flavors of Spain, perfect for a delicious breakfast or brunch. With its tender eggs and savory seafood, this dish is sure to delight.
Ingredients:
– 6 large eggs
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1/2 cup cooked shrimp, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. In a bowl, whisk together eggs and season with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the diced onion and bell pepper; cook until tender, about 5 minutes.
4. Pour in the whisked eggs and cook until the edges start to set, about 2-3 minutes.
5. Add the cooked shrimp and stir gently to combine.
6. Use a spatula to fold the omelette in half; cook for an additional 1-2 minutes or until the eggs are almost set.
7. Slide the omelette onto a plate and garnish with parsley.
Cooking Time: 10-12 minutes
Sweet Potato and Red Pepper Spanish Omelette
A twist on the classic tortilla española, this sweet potato and red pepper omelette adds a delicious autumnal flavor to your brunch routine. With its creamy texture and subtle sweetness, it’s sure to become a new favorite.
Ingredients:
– 4 large eggs
– 1 large sweet potato, cooked and diced
– 2 red bell peppers, roasted and sliced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Olive oil for greasing the pan
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and a pinch of salt.
3. Heat a 9-inch (23cm) non-stick skillet over medium heat. Add a small amount of olive oil and swirl it around.
4. Pour in the egg mixture and cook for 2-3 minutes, until the edges start to set.
5. Add diced sweet potato, roasted red peppers, chopped onion, and minced garlic on one half of the omelette.
6. Use a spatula to gently fold the other half over the filling.
7. Cook for an additional 2-3 minutes, until the eggs are almost set.
8. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the omelette is fully cooked.
Cooking Time: 15-20 minutes
Spanish Omelette with Caramelized Onions
This classic Spanish dish is a staple of tapas bars and family gatherings alike. With the sweetness of caramelized onions and the richness of melted cheese, this omelette is sure to please.
Ingredients:
– 4 large eggs
– 1 medium onion, thinly sliced
– 2 tablespoons olive oil
– 1/2 cup grated Manchego or Cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until caramelized and golden brown.
2. In a separate bowl, whisk together the eggs and a pinch of salt.
3. Pour the egg mixture over the cooked onions in the skillet. Cook for 2-3 minutes, until the edges start to set.
4. Sprinkle the grated cheese over the top of the omelette.
5. Use a spatula to gently fold the omelette in half. Cook for an additional 30 seconds to 1 minute, until the cheese is melted and the eggs are fully cooked.
6. Slide the omelette onto a plate and garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Gluten-Free Spanish Omelette with Zucchini
This classic Spanish omelette gets a fresh twist by adding sautéed zucchini to the mix. Perfect for a quick and easy lunch or dinner, this gluten-free recipe is sure to please.
Ingredients:
– 4 large eggs
– 1 medium zucchini, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Manchego cheese (optional)
Instructions:
1. In a small bowl, whisk together eggs and a pinch of salt.
2. Heat one tablespoon of olive oil in a non-stick skillet over medium heat.
3. Add diced zucchini and cook until tender, about 3-4 minutes.
4. Pour in egg mixture and cook for 2-3 minutes, until edges start to set.
5. Use a spatula to gently lift and fold the omelette towards the center.
6. Cook for an additional minute, then slide onto a plate.
7. Sprinkle with grated Manchego cheese (if using) and serve hot.
Cooking Time: 10-12 minutes
Spanish Omelette with Manchego Cheese
A classic Spanish dish that’s simplicity itself yet bursting with flavor. This recipe combines the richness of Manchego cheese with the comfort of a fluffy omelette.
Ingredients:
– 4 eggs
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1/4 cup grated Manchego cheese
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Crack the eggs into a bowl and whisk until smooth. Season with salt and pepper.
2. Heat a small non-stick pan over medium heat. Add a drizzle of olive oil.
3. Pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.
4. Add the diced onion and bell pepper. Cook for another minute, stirring occasionally.
5. Sprinkle the Manchego cheese over the top. Fold the omelette in half to cover the filling.
6. Cook for an additional 30 seconds to 1 minute, until the cheese is melted and the eggs are cooked through.
7. Slide onto a plate and serve hot.
Cooking Time: 5-7 minutes
Keto-Friendly Spanish Omelette with Cauliflower
Get ready to experience the creamy, savory goodness of a traditional Spanish omelette, now made keto-friendly by incorporating cauliflower for an extra boost of flavor and nutrition. This recipe is perfect for a quick and easy lunch or dinner option.
Ingredients:
– 2 large eggs
– 1 head of cauliflower, grated
– 1/4 cup of chopped onion
– 1/2 cup of chopped ham (or bacon), diced
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Optional: Chopped fresh parsley for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the grated cauliflower, chopped onion, and diced ham (or bacon). Cook until the vegetables are tender, about 5 minutes.
3. In a separate bowl, whisk together the eggs and season with salt and pepper.
4. Pour the egg mixture over the cooked vegetable mixture in the skillet.
5. Cook for an additional 2-3 minutes or until the edges start to set.
6. Use a spatula to gently fold the omelette in half.
7. Cook for an additional minute, then serve hot.
Cooking Time: 10-12 minutes
Spanish Omelette with Roasted Garlic and Herbs
Elevate your omelette game with the rich flavors of roasted garlic, fresh herbs, and crispy potatoes. This classic Spanish dish is a staple for brunch or dinner.
Ingredients:
– 3 large eggs
– 2-3 cloves of roasted garlic (see note)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– Salt and pepper to taste
– 1 medium potato, peeled and thinly sliced
Instructions:
1. Preheat oven to 375°F (190°C). Roast the garlic cloves for 30-40 minutes, or until soft and mashed.
2. In a bowl, beat the eggs with a fork and season with salt and pepper.
3. Heat a non-stick skillet over medium heat. Add the sliced potatoes and cook for 5-7 minutes, or until crispy.
4. Pour in the egg mixture and cook for 2-3 minutes, until the edges start to set.
5. Spread the roasted garlic and chopped herbs evenly across half of the omelette.
6. Fold the other half over the filling and cook for an additional 2-3 minutes, until the eggs are almost set.
7. Slide onto a plate and serve hot.
Cooking Time: 25-30 minutes
Smoked Paprika Spanish Omelette
A flavorful twist on the classic Spanish omelette, this recipe adds a smoky depth with smoked paprika, perfect for a quick and delicious breakfast or snack.
Ingredients:
– 2 large eggs
– 1/4 cup diced onion
– 1/4 cup diced bell pepper
– 1/4 cup grated cheddar cheese (optional)
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. In a bowl, beat the eggs with a fork until they’re well mixed.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. Add the diced onion and bell pepper; cook until they’re softened, about 5 minutes.
4. Pour in the beaten eggs and cook for an additional 2-3 minutes, or until the edges start to set.
5. Sprinkle the smoked paprika, salt, and pepper over the top of the omelette.
6. Use a spatula to gently fold the omelette in half; cook for another minute.
7. Slide the omelette onto a plate and serve hot.
Cooking Time: 10-12 minutes
Spanish Omelette with Artichokes and Sun-Dried Tomatoes
A classic Spanish dish gets a flavorful twist with the addition of artichoke hearts and sun-dried tomatoes. This recipe is perfect for a quick and easy dinner or brunch option.
Ingredients:
– 2 large eggs
– 1/4 cup chopped fresh parsley
– 1/2 cup diced artichoke hearts (canned or marinated)
– 1/4 cup chopped sun-dried tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon grated Manchego cheese (optional)
Instructions:
1. Beat eggs with a fork, then season with salt and pepper.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour in the eggs and cook for about 30 seconds, until the edges start to set.
4. Add the chopped parsley, artichoke hearts, and sun-dried tomatoes. Cook for another minute.
5. Use a spatula to gently fold the omelette in half.
6. Cook for an additional 30 seconds to melt the cheese (if using).
7. Slide the omelette onto a plate and serve hot.
Cooking Time: Approximately 4-5 minutes
Spanish Omelette with Chorizo and Green Peppers
A classic Spanish dish that combines the richness of chorizo sausage with the sweetness of green peppers, all wrapped up in a fluffy omelette.
Ingredients:
– 4 large eggs
– 1/2 cup diced chorizo sausage
– 1 large green pepper, diced
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Crack the eggs into a bowl and whisk until smooth. Season with salt and pepper.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the chorizo sausage and cook until browned, about 3-4 minutes.
3. Add the diced green peppers to the skillet and cook until tender, about 5 minutes.
4. Pour the whisked eggs over the sausage and peppers in the skillet.
5. Cook for 2-3 minutes or until the edges start to set.
6. Use a spatula to gently fold the omelette in thirds.
7. Cook for an additional 30 seconds to 1 minute, then slide onto a plate and serve hot.
Cooking Time: 10-12 minutes
Spanish Omelette with Fresh Basil and Cherry Tomatoes
A classic Spanish omelette gets a burst of flavor from fresh basil and sweet cherry tomatoes. This simple yet elegant dish is perfect for breakfast, lunch, or dinner.
Ingredients:
– 4 large eggs
– 1/2 cup diced red bell pepper
– 1/2 cup diced onion
– 1/2 cup chopped fresh basil
– 1/2 cup pitted and halved cherry tomatoes
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a bowl, whisk together eggs and a pinch of salt.
2. Heat the olive oil in a large non-stick skillet over medium heat.
3. Add diced bell pepper and onion; cook until tender, about 5 minutes.
4. Pour in the egg mixture and cook until edges start to set, about 2-3 minutes.
5. Sprinkle basil and cherry tomatoes on half of the omelette.
6. Fold the other half over the filling to create a half-moon shape.
7. Cook for an additional 30 seconds to 1 minute, until cheese is melted (optional).
8. Slide onto a plate and serve warm.
Cooking Time: 10-12 minutes
Spanish Omelette with Feta Cheese and Olives
This Spanish-inspired omelette combines the creamy richness of feta cheese with the brininess of olives, all wrapped up in a fluffy egg package. Perfect for a quick and satisfying breakfast or snack.
Ingredients:
– 2 large eggs
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a medium bowl, beat the eggs with a fork until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour in the eggs and cook for 2-3 minutes, until the edges start to set.
4. Sprinkle the feta cheese and olives evenly across half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional minute, until the eggs are almost set.
7. Slide the omelette onto a plate and serve hot.
Cooking Time: 5-7 minutes
Spanish Omelette with Roasted Red Peppers and Potatoes
This classic Spanish dish gets a flavorful boost from the addition of roasted red peppers and potatoes, making it a hearty and satisfying meal. Perfect for brunch or dinner.
Ingredients:
– 4 large eggs
– 2 large potatoes, peeled and thinly sliced
– 1 large red bell pepper, roasted (see note)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk eggs with salt and pepper.
3. Heat one tablespoon of olive oil in a large non-stick skillet over medium heat. Add potatoes and cook for 5-7 minutes or until tender.
4. Transfer the potato mixture to a plate and set aside.
5. Wipe the skillet clean with paper towels. Add remaining tablespoon of olive oil, then pour in whisked eggs.
6. Cook the omelette for 2-3 minutes or until edges start to set. Add roasted red peppers, cooked potatoes, and a sprinkle of salt and pepper.
7. Fold the omelette in half and cook for an additional 1-2 minutes or until fully cooked.
8. Garnish with chopped parsley if desired.
Cooking Time: Approximately 15-20 minutes
Spanish Omelette with Mushrooms and Thyme
This classic Spanish dish gets a savory boost from sautéed mushrooms and fragrant thyme, making it a perfect brunch or light dinner option. With its creamy texture and rich flavors, you’ll be hooked!
Ingredients:
– 4 large eggs
– 1/2 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
Instructions:
1. Beat eggs in a bowl with a fork. Season with salt and pepper.
2. Heat olive oil in a 10-inch non-stick skillet over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Add mushrooms and cook, stirring occasionally, until they release their moisture and start to brown (about 5 minutes).
4. Pour in eggs and cook, gently lifting edges with a spatula, until almost set (about 3-4 minutes).
5. Sprinkle thyme leaves over the omelette and fold in half.
6. Cook for an additional minute, until cheese is melted and eggs are fully cooked.
Cooking Time: 10-12 minutes
Spanish Omelette with Goat Cheese and Arugula
A twist on the classic Spanish omelette, this recipe adds creamy goat cheese and peppery arugula for a flavorful and elegant breakfast or brunch option.
Ingredients:
– 2 large eggs
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped fresh arugula
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a medium bowl, whisk together the eggs and a pinch of salt.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. Pour in the eggs and cook until the edges start to set, about 2-3 minutes.
4. Sprinkle the goat cheese and arugula over half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional 30 seconds to 1 minute, until the cheese is melted and the eggs are cooked through.
7. Slide the omelette out of the skillet onto a plate and serve hot.
Cooking Time: 5-7 minutes
Spanish Omelette with Sweet Corn and Cilantro
This flavorful omelette combines the richness of Spanish eggs with the sweetness of corn and the freshness of cilantro. Perfect for a quick and delicious breakfast or snack.
Ingredients:
– 4 large eggs
– 1 cup frozen sweet corn, thawed
– 1/4 cup chopped fresh cilantro
– Salt to taste
– 2 tablespoons olive oil
Instructions:
1. In a bowl, whisk together the eggs and a pinch of salt.
2. Heat one tablespoon of olive oil in a non-stick skillet over medium heat.
3. Pour in the egg mixture and cook until the edges start to set (about 2-3 minutes).
4. Add the sweet corn and chopped cilantro to one half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional minute, then slide onto a plate and serve hot.
Cooking Time: 8-10 minutes
Spanish Omelette with Serrano Ham and Potatoes
A classic Spanish dish that’s easy to make and packed with flavor. This omelette combines the richness of Serrano ham, the creaminess of eggs, and the earthiness of potatoes.
Ingredients:
– 4 large eggs
– 1 medium-sized potato, peeled and thinly sliced
– 2 slices of Serrano ham, diced
– Salt and pepper to taste
– Cooking oil or butter
Instructions:
1. Beat the eggs in a bowl and season with salt and pepper.
2. Heat a non-stick skillet over medium heat and add a small amount of cooking oil or butter.
3. Add the sliced potatoes and cook for 5-6 minutes, or until they’re tender and lightly browned.
4. Pour in the beaten eggs and cook for about 30 seconds, until the edges start to set.
5. Sprinkle the diced Serrano ham over the eggs and use a spatula to gently fold the omelette in half.
6. Cook for an additional 2-3 minutes, or until the cheese is melted and the eggs are cooked through.
7. Slide the omelette onto a plate and serve hot.
Cooking Time: 15-20 minutes
Summary
Get ready to whisk up some flavorful Spanish omelettes! In this collection, you’ll find 20 mouthwatering recipes for every occasion. From classic potato and chorizo combinations to seafood and vegetarian options, there’s something for everyone. Sweet treats like sweet potato and red pepper, as well as savory delights like caramelized onion and manchego cheese, are all included. Plus, gluten-free, keto-friendly, and other special diet options ensure that no one is left out. Whether you’re looking for a quick breakfast or a satisfying dinner, these Spanish omelette recipes have got you covered.
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