Rustic Spanish Tortilla (Omelette) | Super Easy & Packed with Flavor
This rustic Spanish tortilla, known as tortilla rústica pon patatas y pimiento, is easily one of Spain’s best omelettes. It’s effortless to make, made with simple ingredients, and packed with a ton of great flavors. Serve it for breakfast, lunch, or dinner, and always next to a crunchy baguette for the ultimate Spanish treat.
To make this recipe, I used gold potatoes that I peeled and washed before cutting. You can use any type of potatoes you like. As well as leave the skins if you prefer. Either way, make sure to cut the potatoes into similar-sized pieces, that way, all the potatoes evenly fry.
As for the rest of the ingredients. I used a good quality extra virgin olive oil, which is essential in Spanish cooking, red onions, red bell peppers, and cage-free organic eggs. You can mix it up and use different vegetables or whatever you have on hand.
TIPS & TRICKS to Make this Recipe: If flipping the omelette is not your thing. Use an oven-proof pan to cook it. Once it’s time to flip the omelette, just add the pan into a preheated broiler and go for a couple of minutes or until the eggs on top are cooked through.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Rustic Spanish Tortilla
Rustic Spanish Tortilla with Peppers | Tortilla Rústica con Patatas y Pimiento
Ingredients
- 1/3 cup extra virgin olive oil 90 ml
- 2 red onions (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 2 potatoes
- 6 large eggs
- sea salt & black pepper
Instructions
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Heat a 10-inch (25 cm) nonstick fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the sliced red onions and sliced red bell pepper, mix together, then mix every 1 to 2 minutes
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In the meantime, cut the potatoes (peeled) into 1/4 inch thick (0.625 cm) bite-sized pieces
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After about 5 minutes and the red onions and red bell pepper are lightly sautéed, add in the sliced potatoes, mix together, then mix every 2 to 3 minutes so everything evenly sautes
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In the meantime, crack the eggs into a large bowl, season with salt & pepper, and whisk together
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Once the potatoes are just cooked through, about 20 minutes (you can always pierce them with a toothpick to ensure they are done), season with salt & pepper and mix together, then remove the pan from the heat
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Transfer the mixture into the bowl with the whisked eggs, making sure to reserve any of the olive oil in the pan, and mix together until well mixed and let it rest for 3 to 4 minutes
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In the meantime, heat the same fry pan with a low-medium heat
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After 3 to 4 minutes, add in the egg and potato mixture, making sure it's coating the entire surface and in a flat layer, cook for 2 to 3 minutes without mixing
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To flip the omelette, use a plate that is slightly smaller than the pan, place it over the omelette and in one swift move, flip the pan onto the plate, then slide the omelette back into the pan, and compact it from the outer edges towards the center, and go for another 2 to 3 minutes or until the eggs are cooked through
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Transfer into a serving dish, serve warm, at room temperature, or even chilled, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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