This Spanish omelette, known as Tortilla de Patatas Rellena de Espinacas y Queso, is the Ultimate Spanish omelette. We’re talking a ton of great flavors, simple ingredients, and all done in about 40 minutes. Serve it warm, at room temperature, or even chilled; either way, it will fill you up with so much goodness.
What separates this omelette from the traditional Spanish omelette is that it’s stuffed with sauteed spinach and cheese. For the spinach, I used fresh bagged spinach, but you can also use the frozen stuff. Just thaw out and pat dry before hand. For the cheese, I used white cheddar, but any cheese will work here.
To make this recipe, it’s important to use a great olive oil, as it’s the base fat of the dish and what truly flavors all the ingredients. You also want to make sure to use a nonstick fry pan; that way the omelette doesn’t stick to the surface.
TIPS & TRICKS to Make this Recipe: To flip the omelette, you want to use a plate that is slightly smaller than the pan. If you prefer not to flip, you can use an oven-proof pan to cook your omelette. When it’s time to flip, just add the pan to the broiler and cook until the eggs are just cooked through.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make The Ultimate Spanish Omelette
The Ultimate Spanish Omelette | Tortilla de Patatas Rellena de Espinacas y Queso
Ingredients
- 1/2 cup + 1 tbsp extra virgin olive oil 120 ml / 15 ml
- 3 potatoes 1.5 lbs / 700 grams
- 2 onions
- 6 cage-free organic eggs
- 3 cloves garlic
- 5 oz fresh bagged spinach 150 grams
- 5 slices white cheddar
- sea salt & black pepper
Instructions
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Heat a large nonstick fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil
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In the meantime, cut the potatoes (peeled) into small bite-sized pieces that are a 1/4 inch (.635 cm) thick and roughly chop the onions
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Add the chopped onions into the hot fry pan, mix together, then mix every minute so all the onion evenly sautes, after 3 to 4 minutes and the onion is slightly translucent, add in the chopped potatoes, mix together, then mix every 3 to 4 minutes so all the potatoes evenly fry
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In the meantime, crack the eggs into a large bowl, season with sea salt & black pepper and whisk together, roughly chop the spinach and roughly chop the garlic
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After 20 to 25 minutes and the potatoes are golden fried and cooked through, you can always pierce them with a toothpick to ensure they are done, season with sea salt and just a kiss of black pepper, mix together, then remove from the heat, transfer the potatoes into the bowl with the whisked eggs, making sure to reserve any olive oil in the pan, mix together and let the mixture rest
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In the meantime, heat the same pan with a medium heat and add in the chopped garlic, mix continuously, after 30 seconds to 1 minute and the garlic is fragrant, add in the chopped spinach, gently mix together so it easily wilts, once wilted remove the mixture from the pan and set aside
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Using the same pan, lower the fire to a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil, then add in half of the potato and egg mixture, making sure it covers the entire surface and in a flat layer, then add in the slices of cheese and sauteed spinach, making sure to leave a border on the sides, then add the rest of the potato and egg mixture, once again covering the entire surface and in a flat layer
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After 4 to 5 minutes it's time to flip the omlette, using a plate that is slightly smaller than the pan, place it over the omelette, in one swift move flip the pan into the plate, then slide the omelette back into the pan, using the back of a spatula, compact the omelette from the outer edges towards the center, this is gives it that classic rounded edge
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After another 4 to 5 minutes and the eggs are cooked through, remove the pan from the heat, slide the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon Code ONAFORK)
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