This Spanish omelette with paprika, known as tortilla Española con pimentón, is one of Spain’s most underrated recipes. It’s filled with flavors, easy to make, and done in a little over 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 Yukon gold potatoes. But you can use any potatoes you like. I also added a yellow onion and red bell pepper. You can mix it up and use different vegetables or whatever you have on hand.
What truly flavors this omelette is the olive oil and smoked paprika. Make sure to use the good stuff here, as it makes all the difference. If you want a little heat in your omelette, just add in a dash of crushed red pepper when sautéing the potatoes.
TIPS & TRICKS to Make this Recipe: If you don’t want to flip the omelette to cook the top part. Just use an oven-proof pan, and add it to a preheated oven, 190ºC (375ºF), for about 10 minutes or 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)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Spanish Omelette with Paprika
Spanish Omelette with Paprika | Tortilla Española con Pimentón
Ingredients
- 1/3 cup extra virgin olive oil 90 ml
- 1 medium yellow onion (roughly diced)
- 1 red bell pepper (finely diced)
- 2 medium potatoes (peeled) 500 grams / 1.15 lbs.
- 1 1/2 tsp sweet smoked Spanish paprika 4 grams
- 4 large eggs
- 2 tbsp chopped chives 5 grams
- 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 chopped onion and red bell pepper, mix together, then mix every 1 to 2 minutes
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In the meantime, cut the potatoes into small bite-sized pieces that are a 1/4 inch (0.625 cm) thick
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After sautéing the onion and red bell pepper for 4 to 5 minutes and they're lightly sautéed, add in the sliced potatoes, mix together, then mix every 2 to 3 minutes so everything evenly cooks
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In the meantime, crack the eggs into a large bowl, add in the chopped chives, and season with salt & pepper, whisk together until well mixed
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After frying the potatoes for 20 to 25 minutes and they're lightly golden fried and cooked through (you can always pierce them with a toothpick to ensure they are done), add in the paprika and season with salt & pepper, mix together, then remove 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 the mixture together, and let it sit for a couple of minutes
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In the meantime, heat the same fry pan with a low-medium heat
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After a couple of minutes, add in the potato 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 omelette, using a plate that is slightly smaller than the pan, place it over the omelette, and in one swift move, flip the pan into the plate, then slide the omelette 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 gently slide the omelette into a dish and cut into wedges, serve warm, at room temperature, or even chilled, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order from tienda.com with Coupon ONAFORK)
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