In our country, this is a simple quick dish with a minimum amount of ingredients. The Italians approached this issue more responsibly and created a work of culinary art. Spanish omelet with potatoes is a delicious, hearty, nutritious dish that is suitable not only for breakfast, but also decorates any holiday table. This national dish participates in numerous culinary contests and championships. Each mistress has her own individual recipe for tortilla, the secret of which is not shared with anyone.

Spanish omelet with potatoes - a classic recipe

This variant of omelet is delicious to eat hot and cold.

Ingredients:

  • onions - 150 g;
  • potatoes - 150 g;
  • a mixture of peppers;
  • salt;
  • egg - 5 pcs.;
  • olive oil.

Cooking:

  1. Peel the onion, finely chop.
  2. Peel the potatoes, cut thinly into slices.
  3. Fried in olive oil until golden. Italians use olive oil. They believe that it is not only useful, but also gives the necessary aroma and taste to the dish.
  4. Potatoes are poured into the onion and fried for 7 minutes. Always stir with a spatula.
  5. In the bowl, beat the eggs with a whisk until smooth. If you use homemade eggs, the omelet will acquire a beautiful golden color.
  6. Add seasoning and salt to the mixture.
  7. Pour the finished potatoes with egg mixture, close the lid tightly.
  8. Stand for 20 minutes. Important: the fire should be minimal.
  9. When the upper part is tightened with a film, gently turn it over. Cook for another five minutes.

Mushroom Tortilla - Spanish Omelet

Spanish omelet recipe includes finely chopped vegetables. This dish is not quite usual for our table. It represents something between the usual omelet and casserole for us.Having tried this cooking option, you will add it to your list of favorite dishes.

Ingredients:

  • olive oil;
  • egg - 5 pcs.;
  • onion - 2 pcs.;
  • parsley;
  • cheese - 50 g;
  • champignons - 10 pcs.;
  • bacon - 40 g;
  • potato - 2 pcs.;
  • tomatoes - 3 pcs.;
  • butter - 2 tbsp. spoons;
  • dill.

Cooking:

  1. Cut the tomatoes into strips.
  2. You can take not only mushrooms, but also any other mushrooms: boletus, chanterelles, boletus, oyster mushrooms. Forest mushrooms must be boiled for about an hour. Cut into plates.
  3. Cook the potato. Grind into cubes.
  4. Chop the onion and fry until golden.
  5. Parsley, chop dill.
  6. Cut the bacon into strips. Transfer to fried onion. Simmer for two minutes.
  7. Add mushrooms, potatoes. Stew for three minutes.
  8. Transfer tomatoes and herbs to the pan. Fry a minute.
  9. Beat eggs with salt and pepper in a deep container, add to vegetables.
  10. Simmer for half an hour under a tightly closed lid. When the top of the omelet is tightened with a film, turn over.
  11. Grate cheese, sprinkle a thin layer of omelette on top. Cover and simmer for ten minutes.

Tortilla Recipe with Tomato and Pepper

Tasty recipe: omelet in a slow cooker

To make the omelet recipe more nutritious and varied, you can add tomatoes and peppers to the composition. This is a great meal for a hearty breakfast or light dinner.

Ingredients:

  • olive oil;
  • potatoes - 700 g;
  • feta cheese - 300 g;
  • fresh or frozen peas - 300 g;
  • tomatoes - 600 g;
  • eggs - 8 pcs.;
  • onion - 2 pcs.;
  • pepper;
  • salt;
  • mineral water - 4 tbsp. spoons;
  • parsley.

    Cooking:

  1. Raw potatoes cut into thin slices. Wipe with a paper towel.
  2. If the peas are frozen, thaw.
  3. Chop the onion into thick rings.
  4. Dry the cheese and chop into pieces.
  5. Cut tomatoes in half circles.
  6. Take a large pan. Pour olive oil. Fry potatoes, onions, peas for 10 minutes.
  7. Add a piece of cheese. Mix well. Flatten. Spread the remaining cheese on top and lay out the tomatoes.
  8. Add mineral water, salt, parsley, pepper to the eggs. Beat.
  9. Pour the mixture of vegetables. Close tightly with a lid. Wait for egg baking. It will take about 10 - 15 minutes. Take a plate. Gently lay an omelet on it. Quickly flip back to the pan with the other side. Bake for about five minutes.

Spanish omelet with potatoes and sausages

Adding sausages to the Spanish omelette recipe, you will get a more satisfying meal with the necessary nutrients that provide energy for the whole working day.

Ingredients:

  • potatoes - 4-5 tubers;
  • bow - head;
  • olive oil;
  • sausages - 4-5 pcs.;
  • eggs - 5-6 pcs.;
  • salt pepper.

Cooking:

  1. Peel the potato, if desired, cut into cubes or circles. The thickness should be approximately five millimeters.
  2. Heat olive oil. Fry the potatoes.
  3. Chop onions larger.
  4. Transfer to potatoes. To salt. Fry for 10 minutes.
  5. Cut sausages into rings. Transfer to potatoes. Stir very carefully so that the potatoes do not fall apart.
  6. Take a plate and put the fried ingredients.
  7. Wash the pan, wipe with a towel. Pour olive oil, warm.
  8. Beat eggs separately. Sprinkle with salt and pepper.
  9. Put potatoes with sausages in a pan and pour egg mixture.
  10. Stew under the lid for about 20 minutes.
  11. When the bottom of the tortilla becomes ruddy, transfer to a plate and use it to turn it back into the pan.
  12. Top and bottom omelet should be fried, and inside remain soft.

Spanish omelet with chicken in a slow cooker

Spanish tortilla omelette can be cooked in a slow cooker. In this cooking option, the dish retains all the vitamins and certainly does not burn.

Ingredients:

  • olive oil - 5 tbsp. spoons;
  • onions - 180 g;
  • potatoes - 420 g;
  • green peas - 1.5 cups;
  • egg - 8 pcs.;
  • tomatoes - 2 pcs.;
  • ham - 200 g;
  • salt.

Cooking:

  1. In order for the omelet to turn out to be a real Spanish dish, you need to very thinly cut potatoes into slices and salt.
  2. Peel the onion, cut in half and finely chop.
  3. For tomatoes to cut well, they must be strong, dense. Cut with a sharp knife into small slices.
  4. Ham - in thin slices.
  5. In the slow cooker, enable the function "frying - vegetables". Add olive oil to the bowl. Wait until it warms up.
  6. Add the onion. Two minutes later, the potatoes.
  7. Leave to languish for 20 minutes, stir occasionally.
  8. Turn off the slow cooker.
  9. Grind the potatoes, cool.
  10. Beat the eggs. Pour half into the potatoes. Spaniards leave for 15 minutes to soak potatoes with eggs.
  11. Pour more oil into the bowl.
  12. Turn on the baking mode.
  13. Put ham, peas and tomatoes on the potatoes. Pour in egg mixture.
  14. Bake for 30 minutes.

In the slow cooker, the omelet is well baked from all sides, and there is no need to turn it over, as in the traditional cooking method.

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