Spanish Tortilla Filled With Reblochon Cheese

How to Make a Spanish Omelette with Cheese

To make a Spanish omelette with cheese (also known as tortilla de patatas), start by peeling and slicing 4–5 medium-sized potatoes into thin pieces. Heat a large nonstick skillet over medium heat and add 1 cup of extra virgin olive oil. Fry the sliced potatoes until they are tender but not crispy. Remove them with a slotted spoon and drain on a plate lined with a paper towel.

In the same pan, lightly cook 1 chopped onion and 1 clove of garlic until softened. Meanwhile, in a large bowl, whisk together 6–8 eggs and season with salt and pepper to taste. Add the cooked potatoes, onion, and 1 cup of shredded manchego cheese (or another cheese such as goat cheese or cheddar) to the egg mixture, gently stirring to combine.

Heat a tablespoon of oil in the skillet and pour the egg mixture into the pan. Spread it evenly with a spatula and cook over medium heat for about 5–7 minutes, or until the bottom is golden brown and the edges start to set. To flip the omelette, place a large plate over the skillet, carefully turn the skillet upside down, and slide the omelette back into the pan. Gently push down the edges to form a rounded shape and cook for another 5 minutes, or until the tortilla is fully set. Once done, slide onto a plate, slice into wedges and serve warm or at room temperature.

What’s in a Spanish Omelette?

The classic Spanish omelette is made with just a few ingredients:

• Potatoes: Thinly sliced and lightly fried to make the base of the omelette.
• Eggs: Whisked to bind everything together.
• Onions: Optional but add a sweetness to the dish. 
• Olive oil: For frying the potatoes and cooking the omelette.
• Salt and pepper to taste.
• Cheese: Traditionally manchego or goat cheese but you can use cheddar or blue cheese for a twist.

You can also add chorizo, red bell pepper or spinach to your omelette. 

A Spanish omelette is incredibly versatile and can be served in a variety of ways. Enjoy it warm, fresh from the pan, or let it cool to room temperature for a more traditional experience. Slice it into wedges or squares and serve as a tapa with crusty bread.

Serve with a green salad for lunch or dinner.

For a bigger meal, serve with garlic bread or roasted vegetables. At brunch, serve with a dollop of crème fraîche and chives for a fancy touch. It’s also a great picnic dish as it keeps well when cold. Whether as a main or light meal, the Spanish omelette is a satisfying protein packed dish for anytime of day.

What other Spanish Omelette variations are there?

The Spanish omelette is very versatile and you can add many different flavors and ingredients. For a vegetarian option add zucchini, leeks or spinach to the potato and egg base. Sautéed mushrooms and diced tomatoes are also great additions. For a heartier version try adding chorizo, ham or crumbled bacon to give the omelette a smoky flavor.

Cheese lovers can try different types of French cheese like Comté, goat cheese or a sprinkle of Roquefort for a bit of a kick. If you like herbs and spices add parsley, basil or a pinch of smoked paprika to the mix. These variations allow you to turn the classic tortilla into something new while keeping its simplicity.

How to flip a Spanish Omelette?

Flipping a Spanish omelette is a crucial step to ensure even cooking and the round shape. Cook the omelette in a nonstick pan over medium heat until the bottom is golden and the edges are set.

Cook for a few more minutes until it’s fully set. This takes a bit of practice but with a silicone spatula and a steady hand you’ll get it right every time.

What’s the difference between Spanish Omelette and Frittata?

Both dishes have eggs as the base but there are a few differences between a Spanish omelette (tortilla española) and an Italian frittata. The Spanish omelette is based on potatoes, the eggs bind the potatoes together. It’s cooked on the stovetop and needs to be flipped to cook both sides.

A frittata has more ingredients, veggies, meats, cheese. Baked not flipped. Frittatas are lighter and in a single layer, tortillas are denser and heartier. Both are great but the tortilla de patatas is a Spanish classic.