– The Famous Spanish Tortilla Paisana Omelette Recipe –
I have always been a fan of the popular Spanish potato omelette ¨Tortilla de Patatas¨, but this Spanish Tortilla Paisana Omelette Recipe takes the classic potato omelette into the next level of goodness. It´s made with the same ingredients as tortilla de patatas: potatoes, onions, eggs and extra virgin olive oil, except it´s loaded with a boat-load of veggies and typically also includes Spanish jamon serrano. This Spanish Tortilla Paisana Omelette Recipe is easy to make and uses the simplest of simplest ingredients, perfect for breakfast, brunch or any meal of the day. For the best flavor I recommend that you use fresh veggies, organic eggs and high-quality extra virgin olive oil.
The Secret to Making a Perfect Tortilla Paisana
In order to achieve perfection when making this tortilla paisana or any other type of omelette is to use a high quality non-stick frying pan. If you try to make this tortilla on a regular pan the egg will stick and it will be a huge mess! trust me I´m speaking from experience. Invest in a good quality non-stick frying pan, this is the one that I used. Another tip is to always cook your tortila on a low to low-medium heat, this prevents the egg from over-cooking on the outside and ensuring that all the egg cooks through in the inside. Check out the video below on how to make this Spanish Tortilla Paisana Omelette Recipe or print out the recipe card below. Salud!
Watch the Video Below on How to Make this Spanish Tortilla Paisana Omelette Recipe
The Famous Spanish Tortilla Paisana Omelette Recipe
- -2 medium yukon gold potatoes
- -2 cloves of garlic
- -1 large onion
- -1 small red bell pepper
- -1 small green bell pepper
- -1/2 zucchini
- -1/4 cup frozen peas
- -6 large organic eggs
- -1/4 cup extra virgin Spanish olive oil
- -sea salt
- -black pepper
Thinly slice 2 medium sized yukon gold potatoes into small pieces, add the cut potatoes into a sauce pan, fill with water to about 1 inch above the potatoes, season with sea salt and heat with a medium-high heat
Meanwhile finely mince 2 cloves of garlic, finely dice 1 large onion, finely dice 1 small red and green bell pepper, finely dice 1/2 a zucchini and reserve a 1/4 cup of frozen peas
Heat a large non-stick frying pan with a medium heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes stirring occasionally, then add the diced bell peppers and cook for another 6-7 minutes, again stirring occasionally, then add the diced zucchini and 1/4 cup of frozen peas, season with sea salt and freshly cracked black pepper and mix everything together, cook for an additional 5 minutes stirring occasionally, then turn off the heat and leave the cooked veggies to cool
After leaving the potatoes to boil for 25 minutes remove them from the heat, drain the water and set them aside
Crack 6 large organic eggs into a bowl, season with sea salt and freshly cracked black pepper and beat until well combined, then add the cooked veggies into the bowl along with the boiled potatoes, season again with sea salt and mix everything together until it´s well combined
Heat the same non-stick frying pan that you used to cook the veggies with a low heat and add the egg mixture into the pan, using a wooden spoon gently mix everything so it´s evenly distributed, after 5 minutes run a spatula around the edges of the tortilla to make sure nothing is stuck, then place a plate over the pan, flip the pan into the plate and slide the tortilla back into the pan to cook the uncooked side, using the back side of a spatula, push in the tortilla around the outer edges to give the tortilla its classic rounded edge, after a total cooking time of 10-11 minutes, remove the pan from the heat and transfer the tortilla onto a plate
You can serve this tortilla paisana warm, at room temperature or even cold
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