Spain’s Most UNDERRATED Omelet | Tortilla de Pisto Recipe

This Spanish vegetable omelet, known as tortilla de pisto, is one of Spain’s best-kept secrets. It’s filled with flavors, made with simple everyday ingredients, and done in about 30 minutes. 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 a combination of onions, red bell peppers, green bell peppers, zucchini, garlic, and canned diced tomatoes. You can mix it up and use other vegetables you prefer, or whatever you have on hand.

As for the eggs, I used cage-free organic eggs. Of course, you can use any type of eggs you like. But like I’ve told you before, on recipes that are this simple, the higher the quality of the ingredients, the better the overall flavor.

TIPS & TRICKS to Make this Recipe: To flip the omelet, you want to use a plate that is slightly smaller than the pan. If you prefer not to flip, you can use an oven-proof pan to cook your omelet. When it’s time to flip, just add the pan to the broiler and cook until the eggs are cooked through.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this Spanish Tortilla de Pisto Recipe

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Spanish Vegetable Omelet | Tortilla de Pisto

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 329 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 5 tbsp extra virgin olive oil 75 ml
• 2 medium yellow onions
• 1 red bell pepper
• 1 green bell pepper
• 1 medium zucchini
• 1 can diced tomatoes (drained) 15 oz / 425 grams
• 4 cloves garlic
• 6 large eggs
• sea salt & black pepper

Instructions

1. Roughly chop the onions and bell peppers, cut the zucchini into small bite-sized pieces, and roughly chop the garlic, then crack the eggs into a large bowl, season with salt & pepper, and whisk together

2. Heat a large nonstick fry pan with a medium heat and add in 4 tbsp (60 ml) olive oil

3. After a couple of minutes, add in the chopped onion and bell peppers, mix together, then mix every 1 to 2 minutes so everything evenly sautés

4. After 5 to 7 minutes and the vegetables are lightly sautéed, add in the chopped zucchini and mix it together, and then once again, mix every 1 to 2 minutes

5. Once the zucchini is lightly sautéed, about 4 minutes, add in the canned diced tomatoes (drained), chopped garlic, and season with salt & pepper, mix continuously for 1 to 2 minutes, then remove the pan from the heat

6. Transfer the vegetables into the bowl with the whisked eggs (making sure to not add any of the liquid in the pan) and mix together until well mixed, let the mixture rest for a few minutes

7. In the meantime, heat the same nonstick fry pan with a low-medium heat and add in 1 tbsp (15 ml) olive oil

8. After a couple of minutes, add in the egg and vegetable mixture, making sure it's coating the entire surface and in a flat layer

9. After 3 to 4 minutes it's time to flip the omelet, using a plate that is slightly smaller than the pan, place it over the omelet, and in one swift move, flip the pan into the plate, then slide the omelet back into the pan and compact it from the outer edges toward the center, cook for another 3 to 4 minutes or until the eggs are just cooked through

10. Slide the omelet 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 (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Spanish Vegetable Omelet | Tortilla de Pisto

Amount Per Serving

Calories 329 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 5g31%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 279mg93%

Sodium 268mg12%

Potassium 639mg18%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 8g9%

Protein 12g24%

Vitamin A 1670IU33%

Vitamin C 86mg104%

Calcium 106mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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