This is a very popular dish with my friends who regularly come for breakfast. The basic Spanish tortilla is made from just eggs, onions and potatoes. It’s amazing how such a simple combination can produce a world famous tapas dish. We love ours with sausages and that’s the recipe I’ve given you here. The variations, however, are endless: cheese, mushrooms, smoked salmon and so mmuch more.
Handy Hints on Cooking the Spanish Omelette at home
Chorizos are the sausages of choice in the Spanish Tortilla but you can use whatever you like, vegetarian ones are really good in this too. Or just leave the sausages out. One of my favourite sausages for this Spanish omelette is Merguez, the spicy North African sausages (click for recipe). After all, there are similarities in the two cuisines, they are only separated by a small body of water.
The idea is to lightly cook the onions, potatoes and sausages separately and add them to the beaten eggs as you go along.
TIP: It’s important that the potatoes are cooked, so cook them in one layer. Also, you want them sautéed not stewed. To achieve this for anything, never crowd the pan.
How to Serve the Spanish Tortilla
To make a meal, just add a salad. The Spanish omelette is pretty substantial, given the potatoes it has. In this recipe, it contains sausages, a common addition, making it even more filling. Make your salad a simple one, add some cheese if you fancy more protein, the choices are endless. You might fancy taking a look at my salad selection on the Salads, Condiments and Dips Page.
Serve hot or cold, cut into triangles or the Spanish tortilla can also be served as a finger food or as canapés, cut into small squares, topped imaginatively or as is. Take a look at my Canapés Page if you’d like ideas for topping canapés.
The Spanish Tortilla also makes a great lunchbox main!