Tortilla Española – Spanish Omelette Recipe
Tapping into my Spanish Roots
I recently did one of those genetic tests and found out I’m 72% Iberian. Ole! Feeling inspired by my results, I decided to ask my mom for her delicious Tortilla Española recipe. I called her last week and she neatly pulled together all the details to help me feature it on this blog. This dish is one of my favorite things that she prepares. I thought it would be perfect for welcoming spring, brunch, lunch, appetizer, or even Easter.
Chorizo, Potatoes, and Onions…Oh, My!
This is not one of those omelets chock full of veggies, it is definitely more indulgent. I love the trio of chorizo, potatoes, and onions and the smell in a kitchen when preparing this dish will make your mouth water. The chorizo and onions sauteing in the pan together are just heavenly. The bright red color of the chorizo will start to mix in with the sweat of the onions and it is an amazing combination. When sauteeing the onions, don’t go overboard with the olive oil. My mom warns, and I agree that the chorizo does have its own oil. I add a little bit to get the onions going since I don’t like to add the chorizo at the same time. The chorizo does not really need to cook, I add it just long enough to marry the flavors.
For the potatoes, I had some leftover Yukon Gold potatoes and decided to use those. I had never used these type of potatoes for this a Spanish Omelette but I was not disappointed. Some recipes call for boiling the potatoes before sauteing, however, I find that if you use fresh, thinly sliced potatoes, sauteing them will cook them perfectly. My mom has used store bought sliced potatoes that they sell in the refrigerated section. The omelet will still be good but fresh potatoes will work best and I encourage you to use them if you have them on hand.
Pass the Peas, Please!
Okay, so it does have a veggie (and it’s green). Most of the recipes I’ve seen in the past do not call for Sweet Peas or “Pitipuas” but my mom adds them. Personally, I like them in the omelet because I find the chorizo is salty, however, this is optional.
In a Pan or On a Baking Dish
My mom makes it in a round baking pan which is great if you want to take this to a potluck or as an appetizer. However, in the spirit of making the least mess in my kitchen, I decided to use the large skillet where I was already cooking the potatoes. Once the potatoes are cooled, add in the chorizo and onion mix and then add the egg and pea mixture. Don’t worry if the oven is preheated before everything is room temperature, you’re quickly putting the pan in the oven anyway. What’s in the pan and the pan itself just need to be cool enough to not begin cooking the eggs immediately.
This is an omelet that can be served for brunch, lunch, or tapas style.
- 1 dozen eggs
- 2 small Spanish chorizos sliced or diced
- 1 small yellow onion diced
- 1 small can sweet peas drained
- 3 tbsp extra virgin olive oil separated
- salt and pepper to taste
Dice up the onion, peel and thinly slice the potatoes, slice the chorizo 1/4” thick
Preheat the oven to 350 degrees
In a sauté pan over medium heat, add 1 tips olive and begin sautéing the onion
In a larger, oven safe sauté pan over medium heat, add 2 tbsp olive oil and begin pan frying the potatoes making sure to keep turning until golden brown
When the onion begins to soften, add the chorizo and cook until onions are translucent. Set to the side and let cool.
When potatoes are golden brown and almost all cooked through, remove from heat and let cool.
Whisk the eggs in a large mixing bowl and add the can of drained peas in the eggs and mix. Add salt and pepper to taste.
Once potatoes have cooled down and the oven is preheated, add the onion and chorizo to the potatoes, then add the eggs and peas.
Make sure all the ingredients are balanced through-out the pan and pop in the oven for 45 minutes.
The omelette will start to rise but will later come down as it cools down.