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Spanish Omelet

Coconut Free
Sugar Free
Gluten Free
Nut Free
Legume Free
Seed Free
Dairy Free
Grain Free Diet
Vegetarian
Paleo Diet
Primal
Spanish Omelet Recipe

Our take on a Spanish Omelet uses pantry staples and makes a comforting meal or snack any time of day. Also known as a Spanish tortilla, tortilla Española, or tortilla de patata, this simple open-face omelet of potatoes, eggs, and sometimes onions, is a staple in Spanish cuisine. It can be enjoyed as a light lunch or dinner with a salad or vegetable side or, of course, as part of a tapas spread.

10 inch omelet (6 slices)
50 minutes
1⁄3 cup Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 large organic onion, cut in half and then sliced into very thin slices
1 teaspoon Natural Grocers Brand Bulk Real Salt, divided
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
2 medium organic Yukon/yellow potatoes
1 small organic red pepper (optional)
7 organic pasture-based eggs
Optional for topping
Lightly dressed organic salad greens (such as arugula, baby spinach, or mixed greens)
Fresh chopped organic herbs (such as parsley, chives, dill, and/or basil)
  1. Place a 10-inch cast iron skillet (or other oven-proof, non-stick pan) over medium heat. Add the olive oil, onion, and ½ teaspoon of salt; swirl to combine. Once the onion starts sizzling, cook, stirring once or twice, for about 5 minutes. The onion should soften and become translucent; if it starts to brown reduce the heat.
  2. While the onion cooks, peel and halve the potatoes. Cut each half into thin slices (~ 1/8-inch thick). Remove the stem and seeds from the pepper and cut in half, then cut each half in half; thinly slice each half. Add the potato and pepper to the pan with the onion and stir to combine.
  3. Gently cook for 20-25 minutes, using a spatula to carefully turn everything every 5 minutes or so. Adjust the temperature as needed to maintain a gentle simmer.
  4. Crack the eggs into a large bowl, add the black pepper and remaining ½ teaspoon of salt and whisk to combine.
  5. Preheat the broiler and position an oven rack 8-10 inches from the broiler.
  6. Once the potatoes are very tender and the onion has caramelized in a few places, use a slotted spoon to lift the vegetables out of the oil and put them into the bowl with the eggs. Gently mix everything together then pour the eggs and vegetables back into the pan. Cook over medium-low heat until the edges of the omelet are set and begin to pull away from the pan, 5-8 minutes.
  7. Transfer the omelet to the oven and broil for 3-5 minutes, checking frequently, until the top is lightly golden brown. Carefully remove the omelet from the oven and allow it to rest for five to ten minutes.
  8. You can serve the omelet directly out of the pan, or run a spatula around the edge of the pan to loosen the omelet. Place a dinner or serving plate at least the diameter of the pan top-down over the pan. Place one hand on the plate and hold the pan handle with the other hand. In one swift move, flip the pan over to invert the omelet and transfer it to the plate. Slice into six wedges, sprinkle with optional herbs, and serve. 

per one slice

CaloriesCarbsProteinFatFiber
264 kcal17 g9 g18 g2 g

Recommended Beverage: Wine

Recommended Style: Prosecco

Recommended Brand: Ca di Prata

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