A Spanish omelet is often referred to as tortilla espanola in Spain. Tortilla espanola is a traditional dish made with eggs and potatoes. And sometimes onions (a controversial ingredient), chives, or garlic are included in a tortilla espanola recipe.
In Spain a Spanish omelet is fried in fat like a tortilla and has also been given the name Spanish tortilla. And typically Spanish olive oil is used to fry Spanish tortillas. However, cooking your Spanish tortilla in butter or ghee can be a nice option for these Spanish omelets.
You can experiment with the different types of potatoes (to control the starch content of this dish) and the different types of onions to enhance your Spanish omelet recipes. If you want a lower in carb Spanish omelet, you could replace some of the potatoes in the Spanish tortilla with lower glycemic vegetables and meats.
Spanish Omelet Recipe - Ham & Spinach
Big Bunch of Organic Spinach
Nutmeg (to taste)
1/2 Organic Yellow Onion (peeled & chopped)
Healthy Oil for Cooking
A Few Slices of Cooked Ham or Leftover Holiday Ham (diced)
5 Large Eggs (free range)
1 to 2 Roasted Large Potatoes (diced)
Sea Salt & Black Pepper (to taste)
Optional: Grated Cheese
Cooking with Butter
Cooking with butter can add a depth of flavor to your omelet recipes as well as help it to have a richer texture.
However, butter has a tendency to burn when cooked at a high temperature.
This problem can be solved by using ghee which is a type of butter or oil that has had its milk solids removed which prevents this problem from occurring.
Using a high quality grass fed ghee would probably be the best ghee to cook with to make your omelet recipes.
Wilt the spinach leaves in a covered pot with a little water added - seasoned with nutmeg. Once wilted, get rid of the excess water from the spinach.
Saute the onions in a little oil until softened.
Add your cracked eggs to a mixing bowl and whisk until fluffy.
Then add to the eggs the diced ham, cooked onions, diced roasted potatoes, drained spinach, and seasoning - mix together.
Pour omelet mixture into a non-stick frying pan and spread evenly - cook on medium heat. When omelet pulls away from the side of the frying pan loosen your Spanish omelet with a spatula.
Either finish the omelet in the oven or flip it to the other side (using a large plate) to finish cooking. Add some grated farm free cheese on top and slide the cooked Spanish omelet onto a serving plate.
Types of Potatoes
Russet Potatoes - are probably the most well known potato that has an oblong shape and brown skin along with a high starch content.
Purple Potatoes - are heirloom potatoes with a stunning gray-blue
to purple skin and dark flesh. These potatoes will have a low starch
Fingerling Potatoes - are small oblong finger-shaped potatoes that have a medium starch content.
Red Potatoes - are medium sized and round potatoes with red skin. Red potatoes will have a medium starch content.
Yellow Potatoes - these potatoes are round to slightly oblong
in shape with a yellowish light brown skin and these potatoes have a
medium starch content.
New Potatoes - are any variety of potato that has been harvested before reaching maturity - will have low starch content.
Spanish Omelet Recipe - Tortilla Espanola
6 Large Pastured Eggs
1/2 lb. of Organic Fingerling Potatoes
Organic Spanish Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
Garnish: Fresh Organic Thyme
Organic Garlic Cloves
Grass Fed Beef Chorizo
Thinly slice the fingerling potatoes and soak in clean water to remove excess starch - then dry thoroughly.
Heat up oil in a frying pan and fry sliced fingerling potatoes until crispy. Remove from pan and set aside - season.
Crack and beat the eggs - stir in the crispy potatoes. Then pour into an oiled and heated shallow frying pan - spread evenly.
Cook the omelet on medium heat until the edges become set and firm. Loosen omelet with a spatula and carefully flip it on to a large plate - cooked side down.
Then slide the omelet back into the frying pan to cook the other side.
When omelet is cooked, put it on a large plate and garnish with fresh thyme.
Types of Onions
White Onions - are white fleshed onions that have a
sharper and more pungent flavor than the yellow onions. And this onion
does not get sweeter when cooked.
Green Onions - are sometimes referred to as scallions and have
a mild onion flavor.
These onions are harvested while their shoots are
still young and green.
Yellow Onions - are an all-purpose onion with white flesh
that's often used in cooking because of its nice balance. It gets sweeter when cooked.
Sweet Onions - are a white fleshed onion that has a lower
sulfur content and a higher sugar content. A mild and sweet
tasting onion perfect for eating raw.
Walla Walla, Vidalia, and Maui Onions are sweet onions.
Red Onions - are onions that are white fleshed tinged with
red that have an assertive to sweet flavor. Red onions will become
sweeter when cooked.