Spain on a Fork > All Recipes > Main Dishes > The Greatest Vegetable Omelette | Tortilla Murciana de Verduras
All Recipes, Main Dishes / September 20, 2021

The Greatest Vegetable Omelette | Tortilla Murciana de Verduras

Spain is known for their famous potato omelette. However, they also have some other amazing omelettes. Like this vegetable omelette, what I consider to be, the Greatest Vegetable Omelette. It´s packed with flavors, easy to make and made with the simplest ingredients.

The Greatest Vegetable Omelette
Now, what makes this vegetable omelette really stand out, is the way the vegetables are cooked. It truly gives this omelette the most incredible textures & flavor.

The Greatest Vegetable Omelette
To make this omelette, I used cage-free organic eggs, but you can use whatever eggs you want. But you know the old saying, the higher the quaility of the ingredients, the better the over-all flavor of the dish.

The Greatest Vegetable Omelette

TIPS & TRICKS to Make this Recipe: I used a Spanish omelette pan to make this dish, which makes it so much easier to flip the omelette. But you can use the old traditional method. Just place a plate over the pan, flip the pan into the plate and slide the omelette back into the pan to cook the other side.

The Greatest Vegetable Omelette

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make The Greatest Vegetable Omelette

The Greatest Vegetable Omelette | Tortilla Murciana de Verduras Recipe

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 291 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 6 cage-free organic eggs
  • 2 tbsp finely chopped parsley 8 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.15 grams
  • 5 tbsp extra virgin olive oil 75 ml
  • 6 button mushrooms
  • 1 onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 4 cloves garlic
  • 3 cups fresh spinach 100 grams
  • pinch sea salt
  • dash black pepper

Instructions

  1. Crack 6 eggs into a large bowl, add in 2 tbsp finely chopped parsley, 1/2 tsp sweet smoked paprika and season with sea salt & black pepper, whisk together until well mixed

  2. Heat a large nonstick fry pan with a medium-high heat

  3. Meanwhile, cut 6 button mushrooms (washed & patted dry) into thick slices that are 1/4 inch (.635 cm) thick

  4. After heating the pan for 4 minutes, add in 2 tbsp extra virgin olive oil and the sliced mushrooms, mix together, then place the slices of mushroom in a single layer and cook for 2 minutes without mixing, then flip the mushrooms and cook for another 2 minutes without mixing, then remove the mushrooms from the pan and set aside

  5. Using the same pan, lower the heat to a medium heat, add in another 2 tbsp extra virgin olive oil, along with 1 onion roughly chopped, 1 green & 1 red bell pepper roughly chopped and 4 cloves garlic roughly chopped, mix with the olive oil, after 6 to 8 minutes and the vegetables are lightly sauteed, add in 3 cups fresh spinach, mix and cook until wilted, then add the mushrooms back into the pan and season everything with sea salt & black pepper, mix together, then remove the pan from the heat

  6. Drain the vegetables into a sieve, shake to remove any excess liquid, then add the vegetable into the bowl with the whisked eggs, mix together and let it sit for 5 minutes

  7. Meanwhile, heat the same fry pan with a low-medium heat and add in 1 tbsp extra virgin olive oil

  8. After letting the mixture rest for 5 minutes, add into the pan, give it a quick mix to ensure everything is evenly spread out, after 2 to 3 minutes run a spatula through the outer edges to ensure the eggs are not sticking to the pan

  9. After 4 to 5 minutes it´s time to flip the omelette, I used a double pan to flip, but you can also place a plate over the pan, flip the pan into the plate and then slide the omelette back into the pan to cook the other side, after the flip, compact the omelette towards the center using the back of the spatula to give it that classic rounded edge

  10. After another 4 to 5 minutes and a total cooking time of 9 to 10 minutes, the omelette should be perfectly cooked, remove the pan from the heat and slide the omelette into a serving dish, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this omeletter

Nutrition Facts
The Greatest Vegetable Omelette | Tortilla Murciana de Verduras Recipe
Amount Per Serving
Calories 291 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 246mg82%
Sodium 112mg5%
Potassium 454mg13%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 11g22%
Calcium 73mg7%
Vitamin C 72mg87%
Vitamin A 3097IU62%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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