Spanish omelette

Spanish omelette

Tortilla Española

By
From
Encyclopedia of Food and Cookery
Serves
4

This is often offered in Spanish bars, cut into small squares, as tapas to enjoy with a glass of wine. Also good cold, it is a favourite Spanish picnic dish.

Ingredients

Quantity Ingredient
20g butter or oil
2 potatoes, peeled, cooked and diced
1 onion, chopped
2 rashers bacon, rind removed, diced
4 eggs
freshly ground black pepper
1 tomato, diced
salt
parsley or chives, chopped, (optional)

Method

  1. Heat butter or oil in a frying pan, add potatoes, onion and bacon and fry until edges of potato are golden.
  2. Beat eggs with salt and pepper and pour over potato mixture. Cook until just set, but no longer. Do not try to fold omelette over – it will be too thick. Serve with sliced tomato and, if liked, a sprinkling of chopped parsley or chives.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again