Breakfast and brunch
ChefAlisar Rajab
Spanish Omelette (Tortilla)
Spanish omelette — packed with vegetables and easy to make. Omelettes are ideal for breakfast and should be eaten immediately after cooking. Here’s a tasty recipe.
Spanish omelette (tortilla) — a distinctive omelette different from the traditional style
Ingredients
Start here, then move straight into the method.
- Chopped onion
- Diced sweet pepper
- Sliced mushrooms
- Diced carrot - optional
- Finely chopped tomato
- Oil + butter
- Corn
- Salt
- Oregano or dried thyme
- Crushed garlic
- Eggs
- 1 teaspoon baking powder
- A pinch of ground ginger
- For more breakfast recipes see Milk Bread
Method
Follow the cooking sequence without leaving the page.
- Fry the chopped vegetables in a little oil with butter
- When they soften, add corn and stir
- Add a pinch of salt, a pinch of oregano and a dash of garlic and cook until the vegetables are done
- In a bowl beat the eggs according to the number of people and add baking powder, a pinch of ground ginger and a pinch of salt, and whisk
- Pour the egg mixture over the vegetables in a non-stick pan
- Place the pan in the oven to cook the eggs
- When the eggs set, turn on the top heat to brown the Spanish omelette slightly
Recipe tags
Breakfast and brunchInternationalVegetarianGluten freeNut free
Notes and serving ideas
- Milk Bread
