Spanish Style Omelette

29 Nov

Are you looking for a speedy breakfast or a quick, easy, and inexpensive dinner?  Try a simple egg dish made with your favorite potatoes, onions, eggs, and any other fillings you would like to add.  Serve this tasty tortilla with any other breakfast foods and coffee, or with a simple salad and a glass of wine.  Either way is perfect!  Also, a quick tip for speeding up meal time is to precook sausage and bacon and store it in your freezer until you want to use it.  Tonight, I chose to stick with the Spanish roots of this dish and go with a chorizo sausage and a few slices of crumbled bacon.  Mainly, because it’s what I had on hand, but feel free to be creative!  I like finish this in a slightly french way, by popping it in the oven instead of on the stovetop, but I find it helps to slightly puff the eggs instead of keeping them dense and flat.  You can, of course, eat the  omelette right away or feel free to store it in refrigerator and eat it piece by piece over the next few days.



Spanish Style Omelette (tortilla espanola)

  • 2 medium red potatoes, cooked and sliced thin (I boiled them, but you can also you store bought presliced potatoes in a pinch)
  • 1/2 pound cooked sausage, chorizo
  • 2 strips of bacon, cooked and crumbled
  • 2 Tbsp olive oil
  • 1/3 cup chopped yellow onion
  • 6 eggs
  • 1/4 cup whipped cream
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp chipotle pepper sauce


Preheat oven to 425 degrees.  In 8 inch saute pan over medium heat, cook yellow onion in olive oil until translucent and soft, about 5 minutes.  Meanwhile, in a separate bowl, whip eggs, salt, pepper, cream and pepper sauce until well combined.  Increase the pan heat to high and wait to hear the onions sizzle.  Pour in the eggs.  Remove the pan from the heat and arrange the potato slices, sausage, and bacon evenly around the pan, slightly pressing them into the egg liquid as needed.  Place the pan in the oven and bake for 20-25 minutes or until the eggs are set and start to turn golden brown.  Remove the pan from the oven, and while still hot, use a spatula to loosen the omelet from the pan.  Invert onto a serving plate or platter.  Cut like a pie and enjoy!



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