Spanish omelette or Spanish tortilla is a traditional dish from Spain and one of the signature dishes in Spanish cuisine. Originally, it is an omelette made with eggs and potatoes, sometimes including onions. It is often served at room temperature as a tapas.
Here is my version of a Spanish Omelette, which includes some chopped vegetables and herbs. It is the perfect dish for parties, pot-lucks and picnics. It is easy to make and your kids will definitely love it! If making for children, make sure to chop the vegetables very fine and they won't even realize there are vegetables in it!
What You'll Need:
4 large potatoes
1 medium-size onion
1 cup chopped arugula
½ cup minced carrot
½ cup milk
1 teaspoon paprika
1 tablespoon parsley
Pinch of chili flakes
4 tablespoon olive oil
sea salt, freshly ground pepper
Clean and peel potatoes then dice. Chop the onions and arugula. Minced the carrot. Heat some olive oil in a frying pan, add potatoes, cook halfway, add the onions. Cook until the potatoes are soft (approx. 10 minutes). Take it out and drain the oil and set aside to cool. Whisk the eggs, milk and all other ingredients in a big bowl, then add the potatoes and onions and mix well. Heat a 10-inch non-sticking pan, then pour the potato egg mixture, spread evenly and cover with a pan lid. Cook for 15 minutes, or until there’s almost no runny egg on top then flip into another preheated pan and cook for another 5 minutes.
Can be eaten hot or at room temperature.