The Spanish tortilla is one of the tastiest egg recipes in the world. It is an omelet filled with onion, potatoes, and eggs. And you serve it as lunch, dinner, or as a snack when having a Tapas evening. This Spanish tortilla is baked in the oven and has bacon and Gruyère as extra seasonings. And that gives this already so delicious recipe an extra bit of flavor. Try it yourself!
Do you ever go on holiday to Spain? Then you often see this tortilla on the menu of many restaurants. And for good reason, because this is a really delicious recipe.
You can best compare it with an omelet that you fill with a lot of tasty flavors and then bake in the pan (or in this case in the oven).
The standard ingredients for the Spanish tortilla are onion, potatoes, and eggs. You pre-cook the potatoes and fry them for a bit before adding them (otherwise they will be raw when your tortilla is ready).
I have added bacon, sundried tomatoes, walnuts, and Gruyere to this base. Because they combine wonderfully with the onion, potatoes, and eggs. It gives just a little extra flavor to this Spanish omelet.
This recipe is adapted from the Dutch blog Piens food club.
A delicious filled Spanish tortilla from the oven with bacon, tomato and cheese. Serve as lunch, dinner or Tapas snack (yes this recipe is very versatile)!
- Bacon - give a salty bite to this Spanish tortilla. It is best to use slices of bacon, it will bake more evenly. You can also replace them with fried mushrooms or extra sun-dried tomatoes for a vegetarian recipe.
- Potatoes - Use waxy potatoes such as Red Adirondack, French fingerling, and Red Bliss. Cut them into cubes and cook them in boiling water for 10 minutes and rinse. Or use store-bought potato cubes. They are already precooked, so you can skip that step.
- Gruyère cheese - You use this cheese as a filling and as a topping. Because a Spanish tortilla can use quite a strong flavor, this cheese is very suitable. You can also choose Cheddar or Emmentaler.
- Spring onion - If you don't have a spring onion, use a finely chopped shallot. Fry it with the potatoes, so it gets translucent and becomes a bit sweeter.
Step 1 - Fry the potatoes and add the vegetables and bacon
- Heat some olive oil in the frying pan and fry the potatoes for 5 minutes until golden brown.
- Turn off the heat and add the finely chopped spring onions.
- Also, add the sun-dried tomato strips to the pan.
- Now also put in the bacon. Stir well.
Step 2 - Mix the eggs with the rest of the filling
- Put the eggs in a bowl and mix with the cream. Then add the contents of the frying pan to the egg mixture.
- Add half of the grated Gruyère and mix well.
Step 3 - Fill the pan with the egg mixture and fry the Spanish tortilla
- Grease a cast iron pan (oven proof) with oil. Add the contents of the bowl to the pan.
- Spread the walnuts over the filling. Place the pan on low heat and fry until the top is half set about five minutes.
- Sprinkle the rest of the Gruyère cheese on top.
- Then put the pan in a preheated oven at 400 °F (200 °C) and bake for 12 minutes. The cheese will then start to gratinate.
Step 4 - Carefully remove the cast iron pan with the Spanish tortilla from the oven. Cut the omelette into wedges and serve immediately (or cut into small cubes if you want to serve it as tapas).
The difference between a frittata and a Spanish tortilla is that a tortilla is always made with potatoes. And that's not the case with a frittata.
You can eat it cold or hot. It is therefore very versatile. Eat it as tapas. lunch or take it with you on a picnic.
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- 1¼ pound potatoes cubed
- 4 tablespoons olive oil
- 5 sprigs spring onions sliced thin
- 2 oz. smoked bacon sliced thinly
- 6 sun-dried tomatoes sliced thinly
- 8 eggs size L
- 2 tablespoons cream
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 5 oz. Gruyère cheese grated
- 3 tablespoons walnuts Coarsely chopped
- 4 tablespoons sour cream
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 430 °F or 400 °F.
- If you don't have pre-cooked potatoes: peel and wash the potato. Cut into cubes. Bring a pan of water to a boil and add the potato cubes. Boil for 10 minutes and drain. Let it cool slightly.1¼ pound potatoes
Spanish tortilla with bacon
- Add olive oil to a frying pan and fry the potatoes for five minutes on all sides until slightly browned. Then turn off the heat.4 tablespoons olive oil
- Add the spring onions, bacon, and sun-dried tomatoes and mix well.5 sprigs spring onions, 2 oz. smoked bacon, 6 sun-dried tomatoes
- In a large bowl whisk the eggs with the cream.8 eggs, 2 tablespoons cream
- Add the contents of the pan, salt, and pepper. Mix well.⅛ teaspoon salt, ⅛ teaspoon ground black pepper
- Then add half of the grated Gruyère and stir well.5 oz. Gruyère cheese
- Put the contents of the bowl in a greased ovenproof skillet and smooth the top.
- Spread the chopped walnuts on the top.3 tablespoons walnuts
- Bake the tortilla for about five minutes on low heat until the top of the egg is semi-solid.
- Sprinkle the rest of the Gruyère on top.
- Then put the skillet in the oven and bake for another twelve minutes.
- Carefully remove the pan from the oven and cut the tortilla into pie wedges.
- Serve with a tablespoon of sour cream.4 tablespoons sour cream
Bacon - If you prefer a vegetarian version, use fried mushroom slices (about 2 oz./50 grams) or extra sun-dried tomatoes in strips.
Gruyère cheese - This tortilla is made with Gruyère cheese because it is cheese with a lot of flavors. You can also use Emmentaler or Cheddar. 3. - Oven This Spanish tortilla is baked in a convection oven at 430 °F (220 °C). If you use a conventional oven bake this omelet at 400 °F (200 °C). 4. - Nutritional values - This recipe is based on a lunch dish for four adults. The nutritional values include sour cream topping.