Tortilla is a thin Spanish omelette made with sliced potatoes and onions.
Ingredients for Spanish Omelette Recipe (Tortilla with Chilies)
- 3 tbsp sunflower oil
- 1 onion, sliced thin
- 2 Green chilies, deseeded and chopped
- 1 large potato, cooked, and thinly sliced
- 4 oz monterey jack, grated
- salt & pepper
- 6 eggs, beaten
Instructions
Heat the sunflower oil in a medium non-stick skillet and cook the onion and chilies gently for 5 minutes over low heat. Turn up the heat to medium, add the sliced potatoes, and cook until lightly browned. Season with salt & pepper. Spread the mixture over the bottom of the pan evenly and top with the grated cheese.
Pour the beaten eggs over the mixture and cook over the lowest heat until the eggs on the top are set. This takes some time. Cover the pan to speed things along. Once the top is set, place a plate face-side down on top of the eggs and turn the pan upside down so that the Spanish omelette ends up on your plate.
You can brown the top of the omelette further by placing it under the broiler, if desired.
Cut into wedges and serve hot or cold.
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