Spain on a Fork > All Recipes > Main Dishes > Not your Typical Spanish Omelette | Tortilla Payesa from Girona Spain
All Recipes, Main Dishes / December 7, 2020

Not your Typical Spanish Omelette | Tortilla Payesa from Girona Spain

Tortilla de Patatas, the classic Spanish potato omelette. Considered by many, the national dish of Spain. Of course, there are different versions of it and some regions make it in their own style. Today, I will show you how to make one of the best regional Spanish tortillas. We are talking a Tortilla Payesa from Girona Spain.


This Spanish tortilla is very similar to the classic potato one, except, we are going to add in some some fresh produce to give it a lift of flavors. Folks, this tortilla is easy to make, you can serve it for any meal of the day and it comes together in about 40 minutes.


The secret to this recipe? Use the highest-quality ingredients. We are using minimal stuff here, so the quality makes all the difference. Also, make sure to use a nonstick pan. That way the eggs don´t stick and cause a huge mess when you flip the tortilla.


TIPS & TRICKS to Make this Recipe: In my stovetop with my pan, it takes between 4 1/2 to 5 minutes per side on a low to low-medium heat to cook each side of the tortilla. However, each stovetop and pan heats differently. So keep an eye on it, so it does not overcook. Otherwise the eggs get a rubbery texture.

Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make this Spanish Tortilla Payesa

5 from 1 vote
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Spanish Tortilla Payesa from Girona Spain

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Author Albert Bevia

Ingredients

  • 6 cage-free organic eggs
  • 3 small to medium sized potatoes
  • 1 large onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 large tomato
  • 1/2 cup extra virgin olive oil 125 ml
  • sea salt & black pepper

Instructions

  1. Cut 3 small to medium sized potatoes into small pieces that are about 1/4 inch thick, roughly dice 1 large onion, roughly chop 1/2 red bell pepper and 1/2 green bell pepper, roughly chop 1 large tomato, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk together until well whisked

  2. Heat a large nonstick pan with a medium-high heat and add in 1/2 cup extra virgin olive oil, after 2 minutes add in the chopped potatoes and mix with the olive oil, cook for 12 to 13 minutes or until all the potatoes are lightly fried and fully cooked, then transfer the potatoes into a bowl, making sure to keep the olive oil in the pan

  3. Using the same pan with the same heat, add in the diced onions, chopped bell peppers and the chopped tomatoes, mix with the olive oil, after 10 minutes and all the vegetables have a light golden fried color, add the potatoes back into the pan, season everything with sea salt & black pepper, mix together until well combined

  4. Transfer the vegetables into the bowl with the whisked eggs, mix together until well mixed

  5. Heat the same pan with a low to low-medium heat and add in the egg and vegetable mixture into the pan, make sure it´s all in a single layer, after 2 minutes run a spatula through the outer edges, this is to ensure the eggs are not sticking to the pan

  6. After a total cooking time of 4 to 5 minutes, it´s time to flip the tortilla, use a plate that is slightly smaller than the pan, place it over the pan, with one hand on the plate and the other on the pan, flip the pan into the plate in one swift move, gently slide the tortilla back into the pan to cook the other side, then using the back of a spatula compact the tortilla torwards the center of the pan, this gives it that classic rounded edge

  7. After a total cooking time of 9 to 10 minutes, everything should be perfectly cooked, remove the pan from the heat and transfer to a serving dish, serve next to a crusty baguette, enjoy!

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2 Comments

  1. Maureen Gallego McDonald Michalski

    5 stars
    Love your empanada recipe. Mi Abuello Fernando Gallego of Blanco Village would of like it. Our empanados had beef, eggs, Spanish olives, pimentos, raisins, onions, capers, cumin-little bit, garlic-little bit, sprinkle of sea salt and course black pepper with about 1/2 cup of tomatoe sofrito we make. We made our empanadas in the oven but found cooking in a toaster oven came out better.

    03 . Jan . 2021
    • Spain on a Fork

      Sounds fantastic! much love 🙂

      04 . Jan . 2021

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