This Spanish cucumber omelet, known as tortilla de pepino, is one of Spain’s most unknown recipes. It’s filled with flavors, made with simple ingredients, and all 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 an English cucumber. But you can use any type of cucumbers you like. Either way, I left the skin on it. As it adds more nutrients and flavors. If you prefer or you’re using regular cucumbers, which have a tougher skin, you can peel them.
For the eggs, I used cage-free organic eggs. Of course, you can use any eggs you prefer. But like I’ve told you in the past. In recipes this simple, the higher the quality of the ingredients, the better the overall flavor.
TIPS & TRICKS to Make this Recipe: Make sure to use a nonstick pan to cook your omelet. Otherwise, it will stick to the surface. You can serve this omelet warm, at room temperature, or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.
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 Spanish Cucumber Omelet
Spanish Cucumber Omelet | Tortilla de Pepino
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 1 English cucumber 12 oz / 340 grams
- 2 medium yellow onions
- 3 cloves garlic
- 4 large eggs
- 2 tbsp chopped chives 5 grams
- sea salt & black pepper
Instructions
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Cut the cucumber into rounds that are a 1/4 inch (0.625 cm) thick, then add them into a colander with a bowl underneath, season with salt, and set aside
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Roughly chop the onions, roughly chop the garlic, and crack the eggs into a large bowl, then add in the chopped chives and season with salt & pepper, whisk together until well mixed
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Heat a large fry pan with a medium heat and add in the olive oil, after a couple of minutes, add in the chopped onion, mix together, then mix every 1 to 2 minutes so everything evenly sautés
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In the meantime, move back to the cucumber slices, transfer them over some paper towels, all in a single layer, and pat completely dry, if you have too much salt on the cucumber, just wipe some of it off
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After sautéing the onions for 6 to 8 minutes and they're lightly sautéed, add in the slices of cucumber, mix together, then mix every 1 to 2 minutes
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Once the slices of cucumber are lightly sautéed, about 4 minutes, add in the chopped garlic and season with black pepper, mix continuously, after 1 minute and the garlic is fragrant, remove the pan from the heat and transfer the mixture into the bowl with the whisked eggs, making sure to reserve the olive oil in the pan, mix together and let it rest for 3 to 4 minutes
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In the meantime, heat a 24 cm (9.5 inches) nonstick frying pan with a low-medium heat, and add in the reserved olive oil from the vegetables
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After a couple of minutes, add in the cucumber and egg mixture, making sure it's all in a flat layer, and cook for 3 to 4 minutes without mixing
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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, then remove from the heat
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Gently 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
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