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.
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.
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.
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.
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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
- 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
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
Heat a large nonstick fry pan with a medium-high heat
Meanwhile, cut 6 button mushrooms (washed & patted dry) into thick slices that are 1/4 inch (.635 cm) thick
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
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
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
Meanwhile, heat the same fry pan with a low-medium heat and add in 1 tbsp extra virgin olive oil
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
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
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!
Get the Spanish Olive Oil I used to make this omeletter
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