Spanish omelet: recipes for a delicious breakfast

Greetings.

Spanish omelette, also called tortilla, is a dish that can be served throughout the day. The Spanish omelette differs from our usual omelette by adding potatoes and chopped onions. But nowadays the recipe has been interpreted to suit different ingredients. Thus, a regular Spanish omelette is prepared exclusively from potatoes, onions and eggs.

How did the Spanish tortilla come about?

According to one theory, the first tortilla appeared in the 19th century during the Carlist wars in Spain. General Tomas de Zumalacarregui, staying overnight with one of the hostesses in the province of Extremadura, was thinking about how to feed his hungry army. After the woman treated him to an excellent egg and potato omelet, the problem was solved.

Other sources claim that tortilla was invented in the 18th century. Severe famine in Europe forced government officials to think about how to feed the population cheaply and nutritiously. The solution came in the form of pan-baked egg and potato cakes.

Main ingredients and possible additives

One way or another, the dish, which once served as a salvation from hunger for ordinary people, is now widely popular. Spanish tortilla is also called potato tortilla: in its original version, this dish is an omelet made from chicken eggs with the addition of potatoes. Often the third ingredient is onions. In addition, there are many options for tortillas with various additives. For example, they add to it:

• vegetables (garlic, bell peppers, asparagus, tomatoes, etc.);
• legumes (beans, peas);
• jamon and sausages;
• different types of meat and poultry;
• fish and seafood;
• mushrooms;
• olives;
• cheese;
• spices.

There is such a thing as Mexican tortilla. We are talking about a thin flatbread made from corn or wheat flour, which is widespread in Mexico and the USA. Therefore, to avoid confusion, when talking about tortilla, you should always indicate the nationality of the food.

Spanish tortilla is served for breakfast and throughout the day, often used as an ingredient in sandwiches and snacks. This dish is consumed both hot and cold.

Wheat flour tortilla

Ingredients

• flour 320 g
• butter 50 g
• salt 1/2 teaspoon
• water 170–200 ml

Preparation

First mix the butter with flour and salt. There is no need to take the butter out of the refrigerator in advance; we need it cold. To mix the ingredients, it is convenient to use a food processor or chopper to quickly combine the ingredients, but you can simply cut the butter into small cubes with a knife or grate it. So, mix and rub with your hands until crumbly. The result is a mixture that resembles fine crumbs.

Next you need to add warm water (about 60°C). Since the quality of flour is very different, it is necessary to approach this stage carefully; the amount of water can vary from 170 to 200 ml. Start with a small amount and add more water if necessary. It took me 170 ml of water. At the beginning it will seem that there is not enough flour, since the dough sticks to your hands, but if you knead it for 5-7 minutes, the dough will become soft, elastic and will not stick to your hands. If necessary, you can add a little flour.

Now we need to divide the dough into equal pieces - future tortillas. I was cooking the tortillas in a 24cm diameter pan (the diameter of the flat bottom, not the edges that usually measure the diameter of a pan), so I divided the dough into 7 balls. If you can use a larger diameter, then reduce the number of balls to 6 or even 5. Cover them with a towel or, better yet, cling film and let them “rest” for 10–15 minutes at room temperature so that the dough becomes soft and easy to roll out. Roll out each ball very thinly with a rolling pin to the required diameter on a floured surface, trying to maintain a round shape.

Carefully transfer the rolled out flatbread to a well-heated frying pan without oil. Fry over high heat. When the tortilla becomes opaque and begins to bubble, turn it over to the other side. It took me about 30-40 seconds to fry each side.

Place the tortillas fried on both sides in a beautiful stack on a plate. Ready-made tortillas can be consumed immediately (they are delicious even without filling and this is quite surprising!), or can be stored in the refrigerator, wrapped in film and reheated as needed. But it's better to make a burrito out of them! Bon appetit!

Description of how to prepare a Spanish omelette

Treat yourself and your loved ones to a Spanish omelette. The potatoes should be cut very thinly, or you can also use pre-boiled potatoes, it will be even faster. Bon appetit!

Purpose: For breakfast / Afternoon snack Main ingredient: Eggs Dish: Hot dishes / Appetizers / Omelette Geography of cuisine: Spanish

Ingredients:

• Potatoes - 4-5 pieces
• Onion – 1 piece
• Eggs - 5-6 pieces
• Olive oil - 4-5 tbsp. spoons

How to cook:

1. Peel the potatoes, rinse and cut into slices lengthwise. Add oil to the pan and heat over medium heat. Place the chopped potatoes in the pan.
2. Lightly fry the potatoes. Peel the onion and cut into small cubes. Add to potatoes and stir.
3. While the potatoes and onions are frying, crack the eggs into a bowl and whisk them together. Add fried potatoes and onions to the mixture. Salt, pepper, stir.
4. Pour the contents of the bowl back into the hot pan. First pour in a little, wait until it thickens, then the rest.
5. Fry the omelette for 5-7 minutes under the lid. Then remove the lid, place a plate on the pan upside down and turn the pan over. The Spanish omelette will end up on your plate. Bon appetit!

Mexican dish with a Spanish twist

The Spaniards have their own version of the “correct” tortilla, and the recipe for the European dish is in no way inferior to its Western counterpart. To prepare the snack you need:

• 7 potato tubers;
• 1 onion;
• 6 eggs;
• 1 tsp. salt;
• 50 ml olive oil (for frying).

Important! Spanish tortilla is a separate dish created in the form of potato flatbreads.

Creation stages:

1. Chop the onion into small pieces.
2. Peel the potatoes and cut into slices.
3. Place the frying pan over medium heat and add olive oil.
4. We send the onions and potatoes to fry. Salt the ingredients, mix and cover with a lid.
5. Cook for 25 minutes (you can stir if necessary).
6. Beat the eggs with a fork or whisk with a small amount of table salt.
7. After the designated period of time, transfer the potatoes into the egg mixture, pour out the excess oil from the pan. Return the mixture back to the heat and cook for another 7 minutes with the lid closed.
8. Using a silicone or wooden spatula, pry up the edges of the dish and, making sure that it lags behind the bottom of the pan, quickly turn it over.
9. Cover the frying pan with the tortilla with a large plate and turn the structure over.
10. Fry for another 5 minutes.

Serve hot with any sauce.

Classic Spanish tortilla

Required ingredients:

• potatoes - 0.9 kg;
• eggs - 6 pcs.;
• onion - 1 head;
• garlic - 2 cloves;
• parsley;
• olive oil - 2 tbsp. l;
• salt;
• ground black pepper.

How to cook:

1. Place the frying pan over medium heat and heat the oil.
2. Fry vegetables for 20 minutes, stirring.
3. Beat the eggs, add salt and pepper, and pour into the pan.
4. Cook the omelette for another 10 minutes over low heat until it thickens. Then turn it over and cook for another 15 minutes.
5. If you prefer to bake your dishes, beat the eggs, mix with the vegetables and pour into a greased baking dish. Cook the omelette in the oven at 200 degrees for about 20 minutes until golden brown.
6. The classic tortilla is served either warm or cold, sprinkled with parsley.

Spanish omelette with potatoes and sausages

By and large, you can add almost anything your heart desires to a tortilla, as well as pizza. If you think that you are unlikely to get enough of potatoes and eggs, add a meat component to the dish. For example, the same sausages. The principle of preparing such an omelet is no different from the previous ones. First, fry the potatoes with onions, then add three sausages cut into slices, fry for another five minutes, then pour in beaten eggs (4 pcs.). Cook for 15 minutes, naturally turning over using a plate. The taste of the dish can be varied by adding tomatoes, peppers, green peas, herbs and other additional ingredients.

Spanish omelette: recipe

1. Using a stiff brush, remove the skins from young potato tubers, wash well, dry, then cut into oblong cubes of medium thickness. Potatoes do not need to be finely chopped, since this ingredient is considered the main ingredient, on a par with eggs; potatoes should taste good in an omelet.
2. Pour vegetable oil into the frying pan and heat it up a little. Transfer the potato wedges to the frying pan. Peel the onion, rinse and chop into medium-sized cubes. Place the slices into the frying pan and stir.
3. The next step is to wash and dry the champignons first, then cut them into medium slices. Clean the champignon caps if desired. You can also take another type of mushroom - white, oyster mushroom, boletus.
4. Wash the eggs and wipe dry. Beat five large eggs into a deep bowl. Add salt and pepper. Gently whisk the eggs with a whisk or fork.
5. Fry the ingredients until cooked - about five minutes will be enough, since the vegetables are young, the cooking process goes quickly. Add salt/spices at the end.
6. Pour the egg mixture into the pan with the vegetables.
7. Shatter the future Spanish omelette with a handful of chopped herbs. Now the most important point is to cover the pan with a lid and cook over very low heat for 15-17 minutes. After ten minutes, turn the omelette over and cook upside down.
8. That's all, the Spanish omelette is ready. Serve with any vegetables, herbs, sauces. Bon appetit!

Step-by-step preparation

You can use ready-made tortillas, or you can make your own.

Preparing the tortilla

• Mix the dry ingredients first. By 4 tbsp. l. pour 2 tsp flour. salt. Mix everything so that the salt is evenly mixed with the flour. We sift.
• Add 100 - 120 g of softened margarine or butter. Mix and rub well.
• Pour in 1 – 1.5 cups of warm water. Mix the dough.
• Roll the dough into balls. The larger the ball you make and the thinner you roll it out, the larger the cake you will get.
• Let the balls rest for 15 - 20 minutes, and you can roll them out. The size should be no less than a saucer.
• Fry the flatbreads in a dry frying pan without oil. Fry on one side for 2 minutes, on the other for 3 minutes.

Can be eaten instead of bread.

Preparing the filling

1st method

• Boil 2 eggs, chop into pieces.
• Finely chop a few onions.
• Add salt to taste.
• Mix everything.

2nd method

• Boil the potatoes and make mashed potatoes.
• Fry finely chopped onions in a frying pan.
• Mix everything.

3rd method

• Cut the ham into strips or slices.
• Cut the cherry tomato into small slices.
• We will lay it out in layers.

4th method

• We take any sweet filling.
• Add sweet caramelized apples. You can take jam or marmalade. It is desirable that it is not very liquid.

Preparing filled tortillas

1. For 1 tortilla – 1 raw egg. We are preparing 8 pieces. Break 8 eggs into a bowl and beat them.

2. Add about 1 raw beaten egg to any filling for the bunch. Then after baking the filling will not crumble. Place the tortilla on a plate. Coat the entire surface with raw egg. We grease the edges especially well so that they stick together when baking.

3. Place the filling in the middle. Wrap it in a triangle. We connect two edges with a house, the third one is folded towards the middle, overlapping 2 folded edges. Turn it over on a plate with the folds facing down so that the edges do not unfurl and become a little saturated.

4. Pour 40 ml of vegetable oil into the frying pan and let it warm up. Place 1 piece per pan.

5. Fry on both sides until fried and crispy.

The resulting filled triangles are best served hot or warm.

Spanish tortilla with ham and cheese

A hearty dish for the whole family!

Ingredients:

• 3 medium potatoes;
• 6 eggs;
• 200 g ham;
• 200 g cheese;
• 300 ml olive oil;
• salt and ground black pepper.

Cooking steps:

1. Wash the potatoes under running water and peel. Cut the prepared tubers into thin slices. Then thinly slice the ham and cheese.
2. Heat olive oil in a medium-sized deep frying pan (22–25 cm).
3. Add the potatoes and fry them, stirring constantly, until soft. Separate the whites from the yolks. Beat the first ones until white foam forms.
4. Pour the yolks into the beaten whites one at a time. Stir the mixture, adding salt and ground black pepper to taste.
5. Transfer the cooked potatoes to the bowl with the egg mixture using a slotted spoon or slotted spatula. Do not pour out the remaining oil in the pan, as it will be needed later for frying the omelet.
6. Place the frying pan with oil back on the heat. Pour half of the egg mixture into the heated product and cook over low heat for 3 minutes.
7. Use the lid to flip the potato-egg pancake over and place it back into the pan.
8. Place slices of ham and cheese on the preparation.
9. Pour the remaining potato-egg mixture over everything.
10. Cover the pan and continue cooking for another 3 minutes, then flip the tortilla again and fry over low heat for 3 to 5 minutes until fully cooked and browned.
11. Place the dish on a large plate, cut into triangles and serve, sprinkled with fresh herbs.

Classic Mexican tortilla

The meatless base of many Mexican dishes can be easily purchased at the supermarket, but it is better to know how to make your own tortillas.

Required ingredients:

• 400 g corn flour;
• 3 tbsp. l. vegetable oil;
• 300 ml warm water;
• ½ tsp. salt.

Stages of work:

1. In a deep container, mix flour sifted through a sieve and table salt. Pour in the oil, then add water little by little, while kneading the dough. The final version of the tortilla base should be soft and necessarily homogeneous.
2. Knead the dough on a floured table, wrap it in a towel, and put it in the refrigerator for 20 minutes.
3. Divide the dough into the required number of parts, roll into balls, and then roll out each round into a flat cake of identical size.
4. Fry the pieces in a hot frying pan with a non-stick coating, without using oil.
5. The finished product can be stored in a cold place, preheated before use.

Important! Mexican cuisine involves the use of corn flour to make tortillas, but this ingredient can be easily replaced with our usual wheat counterpart.

With jamon and parmesan

You can diversify the classic recipe by preparing a dish with the addition of jamon and cheese

Ingredients:

• 850 g peeled potatoes;
• 8 large eggs;
• jamon - 100 g;
• parmesan - 100–150 g;
• olive oil.

Cooking steps:

Cut the potatoes into thin slices or small pieces of arbitrary shape

1. Chop the jamon into strips or small cubes.
2. Finely grate the Parmesan cheese. Process the cheese on a fine grater
3. Place the potatoes in a frying pan with preheated olive oil and fry until tender. Do not forget to stir the product during cooking so that it does not burn.
4. In a large bowl, beat the eggs. Add fried potatoes, jamon and cheese to the resulting mixture. The last two ingredients contain enough salt, so there is no need to add it to the dish.
5. Mix the mixture thoroughly and pour into a large-diameter frying pan (at least 30 cm) with a small amount of oil. If the dishes are small, the mixture can be divided into two equal parts and cooked in two batches.
6. Cook the omelette over low heat until you see the eggs begin to bake. This will take about 10–15 minutes. Spanish tortilla on a wooden plate
7. Turn the potato omelet over using a lid or a special plate
8. Carefully flip the potato cake over with a drizzle of oil on the lid, place back in the pan and brown. The tortilla can be served with fresh or pickled vegetables, lettuce, and your favorite sauce. It’s good to eat this dish without any additives.

Bon appetit!

How to make it with beans and corn?

To prepare a real Mexican treat, you just need to stock up on beans and the usual tortillas.

Required ingredients:

• 6 pcs. lean flatbreads;
• 1 can of canned beans;
• 350 g frozen corn;
• 1 tbsp. l. brown sugar;
• 150 g Salsa sauce;
• 180 g hard cheese;
• 1 tbsp. l. olive oil;
• 1 tsp. ground red pepper;
• salt to taste.

Stages of work:

1. Remove the beans from the jar and rinse in cold water.
2. In a preheated frying pan with a small amount of vegetable oil, fry the corn and beans for about 2 minutes.
3. Add sugar, ground pepper and Mexican salsa sauce.
4. Mix the ingredients and continue to simmer for another 5 minutes.
5. We collect a snack. Place a layer of coarsely grated cheese on the flatbread, then the bean-corn filling. Fold the tortilla in half, place in a preheated, dry frying pan, fry on each side until golden brown (about 3 minutes).

Divide the finished dish into 4 parts and serve with hot sauce or sour cream. In fact, a dish such as Mexican tortilla is considered a universal assistant in creating various treats. Try making cornmeal tortillas at least once on your own. You won't have any more trouble thinking about it than feeding a large group of friends.

With black olives and parsley

In the original recipe, one of the ingredients of the potato omelet may be black olives, which are often called olives. However, green fruits can also be used. This will not spoil the taste of the dish.

Ingredients:

• 3 potatoes;
• 1 onion;
• 2 large eggs;
• 1 can of black olives;
• a bunch of fresh parsley;
• salt;
• olive oil.

Cooking steps:

1. Prepare all the necessary ingredients.
2. Cut the peeled potatoes into thin slices.
3. Chop the onions the way you want.
4. Fry the vegetables in olive oil until soft.
5. Place the olives in a colander or sieve to remove excess liquid.
6. Wash the greens, dry and chop with a knife.
7. In a medium bowl, beat the eggs with a little salt. Beat eggs with salt and finely chop parsley
8. Place the finished potatoes with onions, olives and parsley into a bowl with the egg mixture, mix the mixture well.
9. Pour everything into a frying pan with heated oil and cook the tortilla over low heat for 10 minutes.
10. When the eggs are sufficiently baked, carefully turn the omelette over and keep in the pan for another 2-4 minutes until golden brown. Cook the tortilla until the egg-potato mixture is completely baked and golden brown on both sides.

The finished dish can be served with Greek yogurt or sour cream, salad or canned vegetables.

Tortilla with mushrooms

The Spanish omelette with potatoes and mushrooms can no longer be called a classic, but this does not make its taste any worse. What should be done? First, fry the potatoes in the same way as indicated in the first recipe, but without the onions. The last one (one thing) needs to be fried in a separate frying pan. Then add to it 50 g of finely chopped bacon and champignon slices (cut six pieces).

Fry for another five minutes. Add the potatoes, fry for three minutes, then place two tomatoes cut into slices on top, sprinkle with your favorite herbs and pour in five eggs beaten with salt and pepper. Keep on the fire for another three minutes, then sprinkle with grated cheese, close with a lid and cook for no more than five minutes.