with Salmorejo sauce
Inspired by Spanish flavours and following my previous recipe, I bring you one of the most popular traditional dishes of Spain The Spanish Omelette tasty and nutritious, and honestly so simple that once you nail it I am sure you are going to have it on a weekly rotation at home.
Breakfast, lunch or dinner you decide which course you want to serve this amazing omelette in, I think it fits any moment in the day and even as a main with a side salad is a very satisfying meal.
A dish with simple ingredients and humble beginnings like many famous European dish, that resembles frittattas from Italy a lot less eggy and with such a subtle flavour that goes well with many other flavour pairings as well as easy to vary into something truly special.
Spanish omelette also called Spanish Tortilla, in its most traditional form is an omelette made with potatoes with or without onions and very little egg compared to the amount of potatoes barely holding the cake-like omelette in a dense but soft tasty bite, like any traditional dishes you can find variations in all parts of Spain like the addition of chorizo or sausage, and even tiny speckles of “guindilla” or red chili for added flavour and colour.
The way is eaten also varies, with people enjoying it hot, or cold, Spanish Omelette has a normal appearance in traditional Tapas, which is the name for a group of appetizer bite-size dishes also popular in Spain.
There’s different rumours on how Spanish Omelette originated but all have something in common it was a dish made to feed large families when resources were scarce, using few ingredients to create a meal that was nutritious and filling.
As humble as it is I decided to get a bit more refined pairing it with a sauce and some dressed rocket and with the aim to keep it as Spanish as possible I included a Salmorejo sauce inspired by the Spanish cold soup of the same name, which is made by blending ripe tomatoes, garlic, olive oil and breadcrumbs, to create a thick rich soup that is often paired with hard boil eggs and Jamon Iberico, therefore I thought it would go very well with an egg-based Omelette.
In order to add complexity to the flavours, I went for roasted tomatoes and smoked red paprika (you can skip this step but you will need to adjust the acidity of the sauce since raw tomatoes are acidic so you should add less vinegar).
Tips to make Spanish Omelette
- Olive oil is used in most cooking applications in Spain even for frying, for this recipe avoid Extra Virgin Olive Oil as it has a low smoke point and stick to Light Olive Oil or a Mixture of Canola Oil and Light Olive Oil if you don’t have any, stick to a neutral oil with high smoke points like grapeseed oil, canola or sunflower.
- You can slice potatoes or dice in 2cm cubes depending on the way you like the finished dish, I love slicing them I feel this helps cooking the potatoes at the beginning much faster and also the omelette gets a compact cake look and feel.
- Potatoes must always cook before making the omelette however always ensure they are still firm enough not mushy.
- Use starchy potatoes like Russet or similar.
- The addition of onions is optional.
- Season the potatoes well after the first cook and drain and cool before adding them to the eggs so they don’t scramble.
- Being so simple you can try many options to customise this dish, like adding chives or spring onions, adding extra veggies to the mix like peas, corn or mushrooms, or one of my kids favourite making a filled Spanish omelette by adding a layer of the egg and potatoes and then adding layers of cheese, ham or Spanish chorizo in the middle and topping up with more egg mixture.
Spanish Omelette Course: Main, EntreeCuisine: SpanishDifficulty: Easy
w/ Salmorejo sauce
- Potato Omelette
6 potatoes peeled and sliced to 3mm thick (aprox. 700g)
1 onion sliced in julienne
5 eggs (adjust in case you like it a bit more eggy)
Salt and pepper to taste
Light olive oil or neutral for frying
- Salmorejo Sauce
2 ripe tomatoes
1 small capsicum
1/4 c virgin olive oil
1/2 lemon juiced
1 tsp sherry vinegar or apple cider vinegar
salt and pepper to taste
Rocket or mixed salad leaves
1/2 tsp mustard
4 tbsp virgin olive oil
2 tbsp vinegar
salt and pepper
- Salmorejo Sauce
- Pre-heat oven at 180C
- Make a cross with a knife at the base and the top of the tomatoes. Place the tomatoes and capsicum on a baking tray lined with aluminium foil and cook for 25-30 minutes, turn half way so they cook evenly.
- Peel and deseed the capsicum.
- Add all the rest of the ingredients in a blender along with the tomatoes and the capsicum and blend until you find a smooth sauce consistency, adjust salt, pepper and acidity.
- Pass through a sieve and reserve in the fridge.
- Potato Omelette
- Add enough oil to cover potatoes and heat oil to medium heat, add potatoes and onions, and cook until potatoes are soft but firm, oil doesn’t have to be extremely hot as this is like a parboil, potatoes shouldn’t get any colour or crispy bits.
- Drain in a colander an let drain for 10 min so potatoes get a bit cooler, season generously with salt and pepper.
- Whisk eggs and season as well with salt and pepper.
- Add potatoes to egg mixture and let rest for a few minutes, meanwhile heat a tall heavy bottom frying pan (big enough to fit the mixture I used a 25cm one with high walls).
- Heat couple of tbsp of oil in the frying pan and add the potatoes and egg mixture, let sit for 30 sec and start pushing the sides to the middle to encourage even cooking, do this a couple of times and then let sit to cook through. Cover and lower heat to allow for it cook the eggs.
- Once the omelette looks set on top, flip the omelette with the help of a big plate or cutting board and allow to cook further 3-5 min to brown the other side.
- Make an emulsion with the vinaigrette ingredients and dress the salad mix.
- Serve a piece of Spanish omelette with a spoonful of salmorejo sauce and salad.
- Adjust lemon and vinegar quantities if not roasting tomatoes.
- If you prefer a slightly thicker sauce add a couple of tbsp of toasted breadcrumbs, alternatively you can add nuts like almonds or walnuts.