How to make Spanish Omelette Miami style | Chef Chris Valdes
Recipe Information
Spanish Omelette
Cultural Context
Originating in Spain, the Spanish omelette, or Tortilla Española, is a beloved dish made with simple ingredients like eggs, potatoes, and onions. Traditionally served as a tapa, it embodies the Spanish ethos of using local, fresh produce. Today, variations exist worldwide, with some adding ingredients like chorizo or bell peppers, showcasing its adaptability and global appeal.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier and has a high smoke point.
onions
🥗Healthier: leeks
💰Cheaper: scallions
Leeks offer a milder flavor, while scallions are often less expensive.
eggs
🥗Healthier: egg whites
💰Cheaper: egg substitute
Egg whites reduce cholesterol while maintaining protein.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: frozen hash browns
Sweet potatoes add nutrients, while frozen hash browns save prep time.
Start by heating a cast iron skillet over medium heat and add plenty of olive oil.
Thinly slice 1 potato and add it to the hot skillet, cooking until translucent.
While the potatoes are cooking, slice 1 sweet plantain and set aside.
Slice chorizo into thin rounds and prepare to add it to the skillet.
Add the sliced chorizo and diced red bell pepper to the skillet with the potatoes, cooking until fragrant.
In a bowl, crack several eggs and season with salt and black pepper, mixing well.
Once the vegetables are cooked, pour the egg mixture evenly over the vegetables in the skillet.
Transfer the skillet to the oven to cook the omelette until set.
Let the omelette cool for about 30 minutes before loosening the edges with a knife and gently wiggling it to ensure it’s not stuck.
Optionally, flip the omelette onto a plate to serve, and garnish with chives and cheese if desired.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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