Spanish Tortilla de Colores | Savory Spanish Baked Omelette
Spain is known for making some great omelettes, and this Spanish Tortilla de Colores is no exception. Packed with so many different flavors & textures, it´s easy to make and it´s made with the most humble ingredients.
This dish hails from the small Spanish province of Melilla, which is located in Northern Africa. It´s the perfect dish for any meal of the day, from breakfast to dinner. Plus you can eat it warm or cold. Either way, serve it next to a crusty baguette for the ultimate experience.
Now, the name ¨Tortilla de Colores¨ translates to an omelette with colors. Between the carrots, peas and hard boiled eggs inside the tortilla, you will see why it has this name. Truly, and incredible recipe.
TIPS & TRICKS to Make this Recipe: I used a nonstick baking pan that I greased with olive oil. If you´re baking pan is not a nonstick, skip the olive oil and line with parchment paper. Otherwise, the egg mixture will stick to the pan.
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Watch the Video Below on How to Make this Spanish Tortilla de Colores
Spanish Tortilla de Colores | Spanish Baked Omelette
- 8 cage-free organic eggs
- 1 small potato
- 2 carrots
- 1/3 cup frozen peas 48 grams
- 1 tsp baking powder 4 grams
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
Cut 1 small potato into 4 evenly sized quarters, cut 2 peeled carrots into 1 inch (2.54 cm) pieces, add the vegetables into a sauce pan, fill with cold water to about 1 inch (2.54cm) above the vegetables and heat with a high heat
Meanwhile, fill another sauce pan with cold water, enough to cover a couple eggs by 1 inch (2.54 cm), heat it with a high heat, when it comes to a boil and in 2 eggs
About 18 minutes after turning on the heat on the vegetables, they should be almost perfectly cooked, pierce them with a toothpick, it should easily go into the potatoes and into the carrots, but with some resistance on the carrots, add in 1/3 cup frozen peas and boil for another 2 minutes, then drain the vegetables into a strainer and let them cool off
12 Minutes after adding the eggs into the sauce pan, they should be perfectly hardboiled, transfer the eggs into a bowl with cold water
Meanwhile, crack 6 eggs into a large bowl, using a fork mix the eggs together until well combined
Once the vegetables are cool enough to handle, remove the skins from the potatoes, add the potatoes into a bowl and using a masher or fork, make some mashed potatoes, add about 1/2 cup (125 grams) of the mashed potatoes into the bowl with the beaten eggs, cut the carrots into 1/4 inch (.635 cm) pieces, add into the bowl with the eggs and mashed potatoes, peel the eggs and cut into large chunks, add into the bowl, along with the peas, season with sea salt & black pepper and mix together until smooth, then add in 1 tsp baking powder and give it one last mix
Grease a 9 inch x 5 inch (23 cm x 12 cm) nonstick baking pan with 1 tablespoon of olive oil, pour in the egg and vegetable mixture, add into a preheated oven, bake only option (bottom heat), 190 C - 375 F, after 35 minutes remove from the oven, you can always tell if it´s fully cooked through if you pierce the tortilla with a toothpick and it comes out cleanly, let it rest for 15 minutes
Once it´s cooled off, run a pairing knife through the outer edges of the tortilla to ensure it´s not stuck to the pan, place a plate over the pan and flip it, the tortilla should easily come out, transfer to a cutting board and cut into 1 inch (2.54 cm) thick slices, serve next to a crusty baguette, enjoy!
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