The humble Spanish omelette, or tortilla española, is a staple of Spanish cuisine that’s both simple and satisfying. With just eggs, potatoes, and onions as the base ingredients, it’s a versatile dish that can be elevated in countless ways with added flavors and textures. In this article, we’ll explore 20 different variations on the classic recipe, each one bursting with flavor and creativity.
From spicy chorizo and sweet potato to roasted red peppers and caramelized onions, these omelette recipes are sure to delight both seasoned cooks and beginners alike. Whether you’re in the mood for something hearty and comforting or light and refreshing, we’ve got an omelette recipe that’s perfect for your next meal.
Classic Spanish Potato Omelette
Classic Spanish Potato Omelette: A simple yet flavorful dish that’s a staple in many Spanish households. This recipe is perfect for a quick weeknight meal or a satisfying brunch option.
Ingredients:
– 4 large eggs
– 2 medium-sized potatoes, peeled and diced
– 1 small onion, finely chopped
– 1 clove of garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, beat the eggs with a fork until well combined.
2. Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced potatoes and cook for about 5 minutes, or until they start to soften.
3. Add the chopped onion and minced garlic to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
4. Pour the beaten eggs over the potato mixture and cook for about 2-3 minutes, until the edges start to set.
5. Use a spatula to gently fold the omelette in half. Cook for an additional minute, then slide onto a plate and serve hot.
Cooking Time: Approximately 10-12 minutes
Spinach and Feta Spanish Omelette
Experience the rich flavors of Spain with this simple yet flavorful omelette recipe, featuring spinach and crumbly feta cheese.
Ingredients:
– 2 large eggs
– 1/4 cup fresh spinach leaves, chopped
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a small bowl, beat the eggs with a fork until well-mixed.
2. Heat the olive oil in a medium non-stick skillet over medium heat.
3. Pour in the eggs and cook for about 2 minutes, or until the edges start to set.
4. Sprinkle the chopped spinach and crumbled feta cheese over half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional 30 seconds to 1 minute, until the eggs are almost set.
7. Slide the omelette onto a plate and serve hot.
Cooking Time: Approximately 4-5 minutes
Chorizo and Manchego Spanish Omelette
This Chorizo and Manchego Spanish Omelette is a twist on the classic French dish, incorporating spicy chorizo sausage and rich Manchego cheese for a flavorful and satisfying breakfast or brunch.
Ingredients:
– 2 large eggs
– 1/4 cup diced Chorizo sausage
– 1 tablespoon butter
– 1/4 cup grated Manchego cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a bowl, whisk together the eggs and a pinch of salt.
2. Heat the butter in a non-stick skillet over medium heat.
3. Pour in the eggs and cook until the edges start to set, about 2 minutes.
4. Add the diced Chorizo sausage and stir gently to distribute evenly.
5. Sprinkle the Manchego cheese over the top of the omelette.
6. Cook for an additional 1-2 minutes or until the cheese is melted and the eggs are cooked through.
7. Slide the omelette out of the skillet onto a plate and garnish with chopped parsley if desired.
Cooking Time: Approximately 5-7 minutes
Caramelized Onion and Goat Cheese Spanish Omelette
Elevate your breakfast game with this rich and flavorful Spanish omelette, featuring sweet caramelized onions and creamy goat cheese.
Ingredients:
– 2 large eggs
– 1/2 cup caramelized onions (see note)
– 2 tablespoons unsalted butter
– 2 tablespoons crumbled goat cheese
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a small bowl, whisk together the eggs and a pinch of salt.
2. Heat one tablespoon of butter in an 8-inch non-stick skillet over medium heat.
3. Pour in the egg mixture and cook until the edges start to set, about 30 seconds.
4. Sprinkle the caramelized onions and goat cheese over half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional 30-45 seconds, until the cheese is melted and the eggs are cooked through.
7. Slide the omelette onto a plate and garnish with parsley or chives, if desired.
Cooking Time: 3-4 minutes
Roasted Red Pepper and Potato Spanish Omelette
A twist on the classic Spanish tortilla, this recipe adds smoky roasted red peppers and potatoes for added depth of flavor. Perfect as a snack or light meal.
Ingredients:
– 4 large eggs
– 2 medium-sized potatoes, peeled and diced
– 1 large roasted red pepper, sliced
– 1 small onion, finely chopped
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs and season with salt and pepper.
3. Heat one tablespoon of olive oil in a large non-stick skillet over medium heat. Add diced potatoes and cook for about 5 minutes or until they start to soften.
4. Add chopped onion and cooked roasted red pepper to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
5. Pour whisked eggs over the potato mixture in the skillet.
6. Cook for about 3-4 minutes or until the eggs are almost set.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until the eggs are fully cooked.
Cooking Time: Approximately 20-25 minutes
Garlic Mushroom and Thyme Spanish Omelette
Elevate your breakfast game with this flavorful omelette, packed with sautéed mushrooms, garlic, and thyme.
Ingredients:
– 2 large eggs
– 1/2 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 tablespoon chopped fresh parsley (optional)
Instructions:
1. In a small bowl, whisk together eggs and a pinch of salt.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. Add mushrooms and cook until they release their moisture and start browning, about 3-4 minutes.
4. Add garlic and cook for an additional minute, stirring frequently to prevent burning.
5. Pour in the egg mixture and cook until the edges start to set, about 1-2 minutes.
6. Sprinkle thyme over the eggs and use a spatula to gently lift and fold the edges towards the center.
7. Continue cooking for another 30 seconds to 1 minute, until the eggs are almost set.
8. Slide the omelette onto a plate and garnish with parsley if desired.
Cooking Time: About 10-12 minutes
Smoked Paprika and Sweet Potato Spanish Omelette
A twist on the classic Spanish tortilla, this omelette combines the sweetness of roasted sweet potatoes with the smoky depth of smoked paprika. Perfect for a satisfying breakfast or brunch.
Ingredients:
– 4 large eggs
– 1 large sweet potato, peeled and diced
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Chopped fresh parsley or chives (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potatoes in a single layer on a baking sheet with 1 tablespoon olive oil, until tender and lightly caramelized, about 20-25 minutes.
3. In a large bowl, whisk together eggs and smoked paprika. Season with salt and pepper to taste.
4. Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat.
5. Pour in the egg mixture and cook until edges start to set, about 2-3 minutes.
6. Arrange the roasted sweet potatoes on half of the omelette.
7. Use a spatula to gently fold the other half of the omelette over the sweet potatoes.
8. Transfer the skillet to the oven and bake for an additional 5-7 minutes, until eggs are cooked through.
9. Remove from the oven and garnish with chopped parsley or chives, if desired.
Cooking Time: 30-35 minutes
Zucchini and Parmesan Spanish Omelette
A flavorful twist on the classic omelette, this recipe combines the freshness of zucchini with the richness of Parmesan cheese.
Ingredients:
– 2 eggs
– 1 medium zucchini, diced
– 1 tablespoon olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. In a small bowl, beat the eggs with a fork until well combined.
2. Heat the olive oil in a medium non-stick skillet over medium heat.
3. Add the diced zucchini and cook until tender, about 2-3 minutes.
4. Pour the beaten eggs over the zucchini and cook until the edges start to set, about 1 minute.
5. Sprinkle the Parmesan cheese over the top of the omelette.
6. Use a spatula to gently fold the omelette in half.
7. Cook for an additional 30 seconds to 1 minute, until the cheese is melted and the eggs are cooked through.
Cooking Time: 5-7 minutes
Piquillo Pepper and Serrano Ham Spanish Omelette
Savory and aromatic, this Spanish-inspired omelette is a perfect breakfast or brunch option. The sweet Piquillo peppers and salty Serrano ham add depth to the classic eggs and cheese combination.
Ingredients:
– 4 large eggs
– 1/2 cup diced Piquillo peppers
– 2 slices of Serrano ham, thinly sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon grated Manchego cheese (optional)
Instructions:
1. In a bowl, whisk together eggs and a pinch of salt.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour in the eggs and cook until the edges start to set, about 2 minutes.
4. Add the diced Piquillo peppers and Serrano ham slices on one half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for another minute, then slide the omelette out onto a plate.
7. Sprinkle with Manchego cheese (if using) and serve hot.
Cooking Time: 4-5 minutes
Artichoke and Sun-Dried Tomato Spanish Omelette
A twist on the classic Spanish omelette, this recipe adds a Mediterranean flair with artichoke hearts and sun-dried tomatoes. Perfect for brunch or dinner, it’s a flavorful and filling meal.
Ingredients:
– 6 large eggs
– 1/2 cup diced artichoke hearts (canned or fresh)
– 1/4 cup chopped sun-dried tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions:
1. Beat the eggs in a bowl and season with salt and pepper.
2. Heat the olive oil in a large non-stick skillet over medium heat.
3. Pour in the eggs and cook until the edges start to set, about 2 minutes.
4. Add the diced artichoke hearts and chopped sun-dried tomatoes to one half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional 30 seconds to 1 minute, until the eggs are almost set.
7. Slide the omelette out of the skillet onto a plate and garnish with parsley.
Cooking Time: 5-7 minutes
Leek and Gruyère Spanish Omelette
A twist on the classic Spanish tortilla, this recipe combines sweet leeks with nutty Gruyère cheese for a rich and satisfying brunch option.
Ingredients:
– 4 large eggs
– 2 medium leeks, thinly sliced (about 1 cup)
– 1/2 cup grated Gruyère cheese
– Salt and pepper to taste
– Olive oil for greasing the pan
Instructions:
1. Heat a non-stick skillet over medium heat. Add a small amount of olive oil.
2. Add the sliced leeks and cook until they’re softened and translucent, about 5 minutes.
3. In a separate bowl, beat the eggs with a fork. Season with salt and pepper to taste.
4. Pour the egg mixture over the cooked leeks in the skillet.
5. Cook for about 3-4 minutes, until the edges start to set.
6. Sprinkle the grated Gruyère cheese over the top of the omelette.
7. Use a spatula to gently fold the omelette in half.
8. Cook for an additional 30 seconds to a minute, until the cheese is melted and the omelette is cooked through.
Cooking Time: About 10-12 minutes total
Spicy Tomato and Chorizo Spanish Omelette
A flavorful twist on the classic Spanish omelette, this recipe combines spicy chorizo sausage with fresh tomatoes and onions for a delicious breakfast or brunch.
Ingredients:
– 4 eggs
– 1/2 cup diced chorizo sausage
– 1 medium tomato, diced
– 1 small onion, thinly sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, whisk together eggs and a pinch of salt.
2. Heat the olive oil in a 10-inch non-stick skillet over medium-high heat.
3. Add the chorizo sausage and cook for 2-3 minutes, or until crispy.
4. Add the diced tomato and onion to the skillet; cook for an additional 2-3 minutes, stirring occasionally.
5. Pour the egg mixture over the tomato and chorizo mixture in the skillet.
6. Cook for 2-3 minutes, or until the eggs are almost set.
7. Use a spatula to gently fold the omelette in half.
8. Cook for an additional minute, then slide onto a plate.
9. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Herbed Ricotta and Asparagus Spanish Omelette
A twist on the classic Spanish omelette, this recipe adds a creamy and flavorful element with herbed ricotta cheese and tender asparagus. Perfect for brunch or a light dinner.
Ingredients:
– 4 eggs
– 1/2 cup herbed ricotta cheese (see note)
– 1/2 cup chopped fresh asparagus
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, beat the eggs with a fork until well mixed.
3. Add the herbed ricotta cheese, salt, and pepper. Mix until smooth.
4. Heat the olive oil in a non-stick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 2-3 minutes, or until the edges start to set.
6. Add the chopped asparagus and continue cooking for another minute.
7. Use a spatula to gently fold the omelette in half.
8. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the eggs are fully cooked.
Cooking Time: 10-12 minutes
Black Olive and Anchovy Spanish Omelette
Elevate your breakfast or brunch game with this savory Spanish-inspired omelette, packed with the flavors of Kalamata black olives and salty anchovies.
Ingredients:
– 4 large eggs
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1/4 cup pitted and sliced Kalamata black olives
– 2 anchovy fillets, rinsed and finely minced
– Salt and pepper to taste
– 1 tablespoon grated Manchego cheese (optional)
Instructions:
1. In a bowl, whisk together eggs and a pinch of salt.
2. Heat olive oil in a medium non-stick skillet over medium heat.
3. Pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.
4. Sprinkle black olives, anchovy fillets, and parsley evenly across half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional minute, until the cheese is melted (if using).
7. Slide the omelette out onto a plate and serve hot.
Cooking Time: 8-10 minutes
Roasted Garlic and Potato Spanish Omelette
Savor the rich flavors of roasted garlic and potatoes in this classic Spanish omelette, perfect for a quick and satisfying meal or snack.
Ingredients:
– 4 large eggs
– 2-3 cloves of roasted garlic (see note)
– 1 large potato, peeled and thinly sliced
– Salt to taste
– Cooking oil or butter
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together the eggs and a pinch of salt.
3. Heat a non-stick skillet over medium heat with a small amount of oil or butter. Add the potato slices and cook for about 5 minutes, until slightly softened.
4. Add the roasted garlic to the skillet and stir to combine with the potatoes.
5. Pour in the egg mixture and let it cook for about 2-3 minutes, until the edges start to set.
6. Use a spatula to gently fold the omelette in thirds, then transfer it to a baking dish.
7. Bake for 10-12 minutes, or until the eggs are fully cooked and the potatoes are tender.
Cooking time: approximately 20-22 minutes
Bacon and Cheddar Spanish Omelette
A twist on the classic Spanish omelette, this recipe adds smoky bacon and melted cheddar for a rich and satisfying breakfast or brunch option.
Ingredients:
– 4 large eggs
– 6 slices of cooked bacon, diced
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a bowl, beat the eggs with a fork until well mixed.
2. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
3. Add the diced bacon and cook until crispy, about 2-3 minutes.
4. Pour the egg mixture over the bacon and cook for about 30 seconds.
5. Sprinkle the grated cheddar cheese evenly over the eggs.
6. Use a spatula to gently fold the edges of the omelette towards the center, allowing the uncooked egg to flow to the edges.
7. Cook for an additional 2-3 minutes or until the eggs are almost set.
8. Slide the omelette onto a plate and serve hot.
Cooking Time: 6-8 minutes
Wild Mushroom and Truffle Spanish Omelette
Elevate your breakfast game with this rich and earthy omelette, featuring a medley of wild mushrooms and the luxurious flavor of truffles.
Ingredients:
– 2 large eggs
– 1/4 cup mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 1 tablespoon truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a bowl, whisk together the eggs and a pinch of salt.
2. Heat a non-stick skillet over medium heat. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Pour in the egg mixture and cook until the edges start to set, about 1 minute.
4. Tilt the skillet to allow the uncooked egg to flow to the top.
5. Once the eggs are almost set, drizzle the truffle oil over the omelette and sprinkle with salt and pepper to taste.
6. Fold the omelette in half and cook for an additional 30 seconds to 1 minute, until the cheese is melted and the eggs are cooked through.
Cooking Time: 8-10 minutes
Caramelized Shallot and Gruyère Spanish Omelette
A rich and savory twist on the classic Spanish omelette, this recipe adds a depth of flavor with caramelized shallots and the creaminess of Gruyère cheese.
Ingredients:
– 4 large eggs
– 1 large shallot, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/2 cup grated Gruyère cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small skillet, heat the olive oil over medium-low heat. Add the sliced shallots and cook for 20-25 minutes, stirring occasionally, until caramelized and dark golden brown.
3. In a large bowl, whisk together the eggs and a pinch of salt.
4. Heat a 10-inch (25cm) non-stick skillet over medium-high heat. Pour in the egg mixture and cook for 2-3 minutes, until the edges start to set.
5. Sprinkle the caramelized shallots and Gruyère cheese over half of the omelette. Fold the other half over the filling.
6. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the eggs are cooked through and the cheese is melted.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Roasted Butternut Squash Spanish Omelette
Elevate your brunch game with this sweet and savory Spanish omelette, featuring roasted butternut squash and a hint of smokiness. This recipe combines the comfort of an omelette with the warmth of fall.
Ingredients:
– 2 large eggs
– 1 medium butternut squash (about 1 lb), peeled, seeded, and cubed
– 1/4 cup olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-low. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
3. In a bowl, whisk eggs and season with salt and pepper. Pour into the skillet with the onion mixture.
4. Cook omelette for about 2-3 minutes or until edges start to set. Top with roasted squash, smoked paprika, and a sprinkle of salt.
5. Fold omelette in half and cook for an additional minute.
6. Serve warm, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
Piquillo Pepper and Goat Cheese Spanish Omelette
Piquillo Pepper and Goat Cheese Spanish Omelette Recipe
This recipe combines the sweetness of Piquillo peppers with the creaminess of goat cheese, wrapped in a delicate omelette. Perfect for breakfast or brunch, this dish is sure to delight.
Ingredients:
– 4 large eggs
– 2 Piquillo peppers, roasted and chopped
– 1/4 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork.
2. Heat the olive oil in an omelette pan over medium heat.
3. Pour in the eggs and cook for about 30 seconds, until the edges start to set.
4. Sprinkle the chopped Piquillo peppers and goat cheese over half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional 30-45 seconds, until the eggs are almost set.
7. Slide the omelette onto a plate and garnish with chopped parsley if desired.
Cooking Time: 2-3 minutes
Summary
Get ready to elevate your breakfast game with these deliciously simple Spanish omelette recipes! With 20 mouthwatering variations, you’ll discover a world of flavors from classic potato and chorizo to spinach and feta, roasted red pepper and goat cheese, and many more. From sweet potatoes to artichokes, each recipe is carefully crafted to bring out the best in its ingredients. Whether you’re a seasoned chef or a culinary newbie, these flavorful omelette recipes are sure to become new favorites.