You’re about to discover 18 delicious Spanish omelette variations that will transform your weeknight dinners! From classic comfort food to creative twists, these recipes are perfect for home cooks looking to add some Spanish flair to their table. Get ready to find your new favorite—let’s dive in!
Classic Spanish Tortilla
Kickstart your week with this protein-packed Spanish staple that’s perfect for breakfast, lunch, OR dinner. Seriously versatile and endlessly customizable—just layer those ingredients and flip with confidence!
Ingredients
– 1/2 cup rich extra-virgin olive oil
– 2 large yellow onions, thinly sliced
– 4 medium Yukon Gold potatoes, peeled and thinly sliced
– 8 large farm-fresh eggs
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Heat 1/4 cup of rich extra-virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering.
2. Add 2 large yellow onions, thinly sliced, and sauté for 10 minutes, stirring occasionally, until softened and lightly golden.
3. Add 4 medium Yukon Gold potatoes, peeled and thinly sliced, and the remaining 1/4 cup of rich extra-virgin olive oil to the skillet.
4. Cook for 20–25 minutes, stirring gently every 5 minutes, until the potatoes are tender but not browned (tip: keep the heat medium to avoid burning).
5. While cooking, crack 8 large farm-fresh eggs into a large bowl and whisk vigorously until frothy and fully combined.
6. Season the eggs with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, whisking to incorporate.
7. Drain any excess oil from the skillet (reserve it for later use) and spread the potato-onion mixture evenly in the pan.
8. Pour the whisked eggs over the potatoes and onions, ensuring even coverage (tip: shake the pan gently to help the eggs settle into gaps).
9. Cook over low heat for 8–10 minutes, until the edges are set and the center is slightly jiggly.
10. Place a large plate over the skillet and carefully flip the tortilla onto the plate (tip: use oven mitts—the handle will be hot!).
11. Slide the tortilla back into the skillet, cooked side up, and cook for another 5–7 minutes over low heat until fully set and golden brown.
12. Transfer to a cutting board and let rest for 5 minutes before slicing.
Let this tortilla cool slightly to firm up—the interior stays creamy while the exterior gets a perfect golden crust. Serve warm or at room temperature with a dollop of aioli or a simple side salad for a complete meal that wows every time.
Chorizo and Red Pepper Omelette
Crank up your breakfast game with this flavor-packed chorizo and red pepper omelette. Grab your skillet and let’s transform simple ingredients into a morning masterpiece that’ll have everyone begging for seconds.
Ingredients
– 4 large farm-fresh eggs
– ½ cup spicy Mexican chorizo, casing removed
– ¼ cup diced sweet red bell pepper
– 2 tbsp rich extra virgin olive oil
– ¼ cup shredded sharp cheddar cheese
– 1 tbsp chopped fresh cilantro
– ½ tsp kosher salt
– ¼ tsp freshly cracked black pepper
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a 10-inch non-stick skillet over medium-high heat until shimmering.
2. Add ½ cup spicy Mexican chorizo to the hot skillet, breaking it apart with a wooden spoon.
3. Cook chorizo for 4-5 minutes until browned and crispy, stirring occasionally.
4. Add ¼ cup diced sweet red bell pepper to the skillet with the chorizo.
5. Sauté for 2-3 minutes until peppers soften slightly but still retain some crunch.
6. Tip: Use a slotted spoon to transfer chorizo and pepper mixture to a bowl, leaving rendered fat in the skillet.
7. In a medium bowl, whisk 4 large farm-fresh eggs with ½ tsp kosher salt and ¼ tsp freshly cracked black pepper until frothy.
8. Pour egg mixture into the hot skillet with the remaining chorizo fat.
9. Let eggs set for 30 seconds without stirring to create a solid base.
10. Gently push cooked edges toward the center with a spatula, tilting pan to let uncooked egg flow to edges.
11. Cook for 2-3 minutes until eggs are mostly set but still slightly wet on top.
12. Sprinkle ¼ cup shredded sharp cheddar cheese evenly over one half of the omelette.
13. Spoon chorizo and pepper mixture over the cheese-covered half.
14. Tip: Fold the empty half over the filling using your spatula – do this confidently for a perfect fold!
15. Cook for 1 more minute to melt the cheese and warm the filling through.
16. Slide omelette onto a plate and garnish with 1 tbsp chopped fresh cilantro.
17. Tip: Let rest for 1 minute before cutting to allow filling to set properly.
Just look at that golden-brown exterior giving way to the molten cheese and spicy chorizo inside. The crisp-tender peppers add bright sweetness that cuts through the richness perfectly. Serve it with avocado slices and hot sauce for the ultimate breakfast taco situation – you might never go back to boring eggs again!
Spinach and Potato Tortilla
Overwhelm your taste buds with this Spanish classic! Packed with earthy potatoes and vibrant spinach, this tortilla delivers serious comfort in every bite. Ready to level up your brunch game?
Ingredients
– 2 large russet potatoes, peeled and thinly sliced
– 1 cup fresh spinach leaves, roughly chopped
– 6 large farm-fresh eggs
– 1/4 cup rich extra virgin olive oil
– 1/2 cup sweet yellow onion, finely diced
– 1 tsp coarse kosher salt
– 1/2 tsp smoked paprika
– 1/4 tsp freshly cracked black pepper
Instructions
1. Heat 1/4 cup of extra virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering.
2. Add thinly sliced russet potatoes and cook for 15 minutes, stirring occasionally until tender but not browned.
3. Tip: Don’t rush this step—slow cooking ensures creamy potatoes without burning.
4. Stir in finely diced sweet yellow onion and cook for 5 minutes until translucent.
5. Add roughly chopped fresh spinach and cook for 2 minutes until just wilted.
6. In a large bowl, whisk 6 farm-fresh eggs with coarse kosher salt, smoked paprika, and freshly cracked black pepper until frothy.
7. Tip: Whisk vigorously for a fluffier tortilla texture.
8. Carefully fold the potato-spinach mixture into the egg mixture until fully combined.
9. Wipe the skillet clean and return to medium-low heat with 1 tablespoon of fresh olive oil.
10. Pour the egg mixture into the skillet and cook undisturbed for 8 minutes until edges set.
11. Tip: Use a rubber spatula to gently lift edges and allow uncooked egg to flow underneath.
12. Place a large plate over the skillet and carefully flip the tortilla onto the plate.
13. Slide the tortilla back into the skillet and cook for another 5 minutes until golden brown and set.
14. Remove from heat and let rest for 5 minutes before slicing.
Remarkably creamy potatoes contrast with wilted spinach in every forkful. Serve warm or at room temperature with a zesty aioli dip for extra flair—perfect for picnics or elegant appetizer plates.
Cheesy Spanish Omelette
Huddle up, foodies—this cheesy Spanish omelette is about to become your new breakfast obsession. Packed with creamy potatoes and melty cheese, it’s a crowd-pleaser that’s as easy to make as it is delicious. Perfect for lazy weekends or brunch with friends!
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large Yukon Gold potato, thinly sliced into 1/8-inch rounds
– 1 small yellow onion, finely diced
– 6 farm-fresh large eggs
– 1/2 cup shredded sharp cheddar cheese
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large Yukon Gold potato, thinly sliced, and 1 small yellow onion, finely diced, to the skillet.
3. Cook for 12–15 minutes, stirring occasionally, until the potatoes are tender and lightly golden. Tip: Don’t rush this step—slow cooking ensures creamy potatoes.
4. Crack 6 farm-fresh large eggs into a medium bowl and whisk vigorously until frothy and well combined.
5. Stir in 1/2 cup shredded sharp cheddar cheese, 1/4 teaspoon finely ground black pepper, and 1/4 teaspoon kosher salt into the egg mixture.
6. Pour the egg mixture evenly over the cooked potatoes and onions in the skillet.
7. Reduce the heat to low and cook for 8–10 minutes without stirring, until the edges are set and the center is slightly jiggly. Tip: Covering the skillet helps cook the top evenly without flipping.
8. Carefully flip the omelette using a large plate or lid, then slide it back into the skillet to cook the other side for 3–4 minutes until golden brown. Tip: Use confidence when flipping—a quick motion prevents breaking.
9. Transfer the omelette to a cutting board and let it rest for 2 minutes before slicing.
Dig into this masterpiece hot or at room temperature. The exterior boasts a crisp, golden crust, while the interior stays luxuriously soft and cheesy. Serve it with a dollop of spicy salsa or alongside a fresh green salad for a complete meal that’s sure to impress.
Mushroom and Onion Tortilla
Perfect for busy weeknights, this Mushroom and Onion Tortilla delivers savory satisfaction in minutes. Packed with umami flavor and golden crisp edges, it’s a crowd-pleaser that’s as easy as it is delicious.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 8 ounces cremini mushrooms, sliced
– 4 large farm-fresh eggs
– 1/4 cup whole milk
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
– 1/2 cup shredded sharp cheddar cheese
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large thinly sliced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
3. Tip: Don’t rush the onions—slow cooking unlocks their natural sweetness for deeper flavor.
4. Stir in 8 ounces of sliced cremini mushrooms and cook until they release their liquid and turn golden brown, about 8 minutes.
5. In a medium bowl, whisk together 4 large farm-fresh eggs, 1/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until fully combined.
6. Pour the egg mixture evenly over the mushrooms and onions in the skillet.
7. Cook undisturbed over medium-low heat until the edges set, about 4 minutes.
8. Sprinkle 1/2 cup shredded sharp cheddar cheese evenly over the top.
9. Tip: For an evenly cooked tortilla, gently lift the edges with a spatula to allow uncooked egg to flow underneath.
10. Transfer the skillet to a preheated broiler set to high and broil for 2–3 minutes, until the top is golden and the center is fully set.
11. Tip: Watch closely under the broiler to prevent burning—it can go from golden to charred in seconds.
12. Remove from the oven and let rest for 2 minutes before slicing.
13. Garnish with 2 tablespoons of chopped fresh parsley.
A golden, cheesy crust gives way to a tender, eggy interior studded with savory mushrooms and sweet caramelized onions. Serve it warm with a dollop of sour cream or slice it into wedges for a hearty breakfast or light dinner—leftovers taste amazing cold straight from the fridge.
Smoky Paprika Spanish Omelette
Hear that sizzle? This Spanish omelette brings smoky vibes straight to your brunch game. Packed with crispy potatoes and bold paprika, it’s a flavor bomb you’ll crave on repeat.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large Yukon Gold potato, thinly sliced into 1/8-inch rounds
– 1 small yellow onion, finely diced
– 6 farm-fresh large eggs
– 1 teaspoon smoked paprika
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon finely ground black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large Yukon Gold potato, thinly sliced into 1/8-inch rounds, and cook for 8 minutes, stirring occasionally, until edges turn golden.
3. Stir in 1 small yellow onion, finely diced, and sauté for 4 minutes until translucent and fragrant.
4. In a medium bowl, whisk together 6 farm-fresh large eggs, 1 teaspoon smoked paprika, 1/2 teaspoon coarse sea salt, and 1/4 teaspoon finely ground black pepper until fully combined.
5. Pour the egg mixture evenly over the potatoes and onions in the skillet.
6. Reduce heat to low, cover the skillet, and cook for 12 minutes until the edges are set and the center is slightly jiggly.
7. Carefully flip the omelette using a large plate: place the plate over the skillet, invert it, then slide the omelette back into the skillet.
8. Cook uncovered for another 5 minutes over low heat until the bottom is golden brown and the center is fully set.
9. Remove from heat and sprinkle with 2 tablespoons fresh parsley, chopped.
10. Let rest for 3 minutes before slicing into wedges.
Outrageously satisfying with a crispy exterior and fluffy interior, this omelette balances smoky paprika with savory potatoes. Serve it warm with a dollop of garlic aioli or alongside a simple arugula salad for a complete meal that’s as Instagram-worthy as it is delicious.
Zucchini and Potato Omelette
Ready to level up your breakfast game? This zucchini and potato omelette packs serious flavor and texture. Grab your skillet—let’s get cooking.
Ingredients
– 2 tablespoons rich extra-virgin olive oil
– 1 medium russet potato, peeled and diced into ½-inch cubes
– 1 small zucchini, finely grated
– 4 large farm-fresh eggs
– ¼ cup shredded sharp cheddar cheese
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon chopped fresh chives
Instructions
1. Heat 1 tablespoon of rich extra-virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering.
2. Add the diced russet potato and cook for 8–10 minutes, stirring occasionally, until golden brown and tender.
3. Stir in the finely grated zucchini and cook for 2–3 minutes until softened and any excess moisture evaporates.
4. Tip: Press the zucchini with a spatula to remove liquid for a crispier texture.
5. In a medium bowl, whisk the farm-fresh eggs with kosher salt and freshly cracked black pepper until frothy.
6. Pour the egg mixture evenly over the potato and zucchini in the skillet.
7. Reduce heat to low and cook undisturbed for 4–5 minutes until the edges set.
8. Sprinkle shredded sharp cheddar cheese evenly over the top.
9. Tip: Cover the skillet with a lid for 1–2 minutes to help the cheese melt and the top set without flipping.
10. Gently loosen the edges with a spatula and slide the omelette onto a plate.
11. Garnish with chopped fresh chives.
12. Tip: Let it rest for 2 minutes before slicing to allow the layers to firm up.
Outrageously fluffy with a crispy potato base, this omelette delivers a savory punch. Serve it with a dollop of Greek yogurt or wrap it in a warm tortilla for a handheld breakfast twist.
Spanish Omelette with Roasted Red Peppers
Let’s transform humble ingredients into a Spanish masterpiece. This omelette delivers bold flavor and creamy texture in every bite.
Ingredients
– 6 large farm-fresh eggs
– 2 medium Yukon Gold potatoes, peeled and thinly sliced
– 1 small yellow onion, finely diced
– 2 large roasted red peppers, chopped
– ¼ cup rich extra virgin olive oil
– 1 tsp coarse sea salt
– ½ tsp smoked paprika
– Fresh parsley, chopped for garnish
Instructions
1. Heat 2 tablespoons of extra virgin olive oil in a 10-inch nonstick skillet over medium heat (350°F).
2. Add thinly sliced potatoes and cook for 8 minutes, stirring occasionally until slightly softened.
3. Add finely diced onion and cook for 5 more minutes until translucent.
4. Transfer potato-onion mixture to a bowl and let cool for 3 minutes.
5. Crack 6 farm-fresh eggs into a separate bowl and whisk vigorously until frothy.
6. Stir in coarse sea salt and smoked paprika into the eggs.
7. Gently fold the cooled potato-onion mixture into the egg mixture.
8. Heat remaining 2 tablespoons of olive oil in the same skillet over medium-low heat.
9. Pour the egg-potato mixture into the skillet and spread evenly.
10. Scatter chopped roasted red peppers evenly over the top.
11. Cook undisturbed for 8 minutes until edges are set and bottom is golden brown.
12. Place a large plate over the skillet and carefully flip the omelette onto the plate.
13. Slide the omelette back into the skillet to cook the other side for 6 minutes.
14. Transfer to a cutting board and let rest for 3 minutes before slicing.
15. Garnish with fresh chopped parsley.
Zesty roasted peppers meld with creamy potatoes and savory eggs in this satisfying dish. Serve warm or at room temperature with a crisp green salad for the ultimate Spanish experience. The contrast between the silky egg interior and crisp golden crust makes every bite irresistible.
Herbed Spanish Tortilla
A Spanish tortilla that’s packed with fresh herbs and flavor. This isn’t your average omelet—it’s a thick, hearty potato cake that’s perfect for any meal. Get ready to flip your breakfast game upside down.
Ingredients
– 4 large Yukon Gold potatoes, peeled and thinly sliced
– 1 medium yellow onion, thinly sliced
– 6 large farm-fresh eggs
– 1/4 cup rich extra-virgin olive oil
– 1/4 cup fresh flat-leaf parsley, chopped
– 2 tbsp fresh chives, chopped
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Heat 1/4 cup rich extra-virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering.
2. Add 4 large Yukon Gold potatoes, peeled and thinly sliced, and 1 medium yellow onion, thinly sliced to the skillet.
3. Cook for 20 minutes, stirring occasionally, until potatoes are tender but not browned.
4. Tip: Don’t rush this step—slow cooking develops deep flavor without burning.
5. In a large bowl, whisk 6 large farm-fresh eggs until frothy.
6. Stir in 1/4 cup fresh flat-leaf parsley, chopped, 2 tbsp fresh chives, chopped, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
7. Add the cooked potato-onion mixture to the egg bowl and gently fold to combine.
8. Wipe the skillet clean and return it to medium-low heat.
9. Pour the egg-potato mixture back into the skillet, spreading it evenly.
10. Cook for 8-10 minutes until the edges are set and the bottom is golden brown.
11. Tip: Run a spatula around the edges to prevent sticking and ensure even cooking.
12. Place a large plate upside down over the skillet.
13. Carefully flip the tortilla onto the plate.
14. Slide the tortilla back into the skillet, cooked side up.
15. Cook for another 5-7 minutes until fully set and golden brown on both sides.
16. Tip: Let it rest for 5 minutes before slicing—this helps it hold its shape beautifully.
17. Transfer to a cutting board and slice into wedges.
Layers of tender potatoes and caramelized onions meld with the fresh herb brightness. Serve it warm or at room temperature with a dollop of garlic aioli or simply enjoy it straight from the pan.
Asparagus and Manchego Omelette
Sizzle up your morning with this Spanish-inspired twist on breakfast. Grab farm-fresh eggs, nutty Manchego, and crisp asparagus for a flavor bomb that cooks in minutes. Perfect for lazy weekends or speedy brunch cravings.
Ingredients
– 3 large farm-fresh eggs
– 1/4 cup grated nutty Manchego cheese
– 1/2 cup chopped crisp asparagus spears
– 1 tbsp rich extra virgin olive oil
– 1 pinch of finely ground black pepper
– 1 pinch of flaky sea salt
Instructions
1. Crack 3 large farm-fresh eggs into a medium bowl and whisk vigorously until fully blended and slightly frothy.
2. Heat 1 tbsp rich extra virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering, about 1 minute.
3. Add 1/2 cup chopped crisp asparagus spears to the skillet and sauté for 2–3 minutes until bright green and tender-crisp.
4. Tip: Spread asparagus evenly in the skillet to ensure even cooking and prevent overcrowding.
5. Pour the whisked eggs over the asparagus, tilting the skillet to coat the bottom evenly.
6. Cook undisturbed for 1–2 minutes until the edges set and the bottom is lightly golden.
7. Sprinkle 1/4 cup grated nutty Manchego cheese evenly over one half of the omelette.
8. Tip: Use a spatula to gently lift the edges and check for doneness—the center should be slightly jiggly but not wet.
9. Fold the empty half of the omelette over the cheese-covered side using a spatula.
10. Cook for another 1 minute until the cheese melts and the exterior is golden brown.
11. Season with 1 pinch of flaky sea salt and 1 pinch of finely ground black pepper.
12. Tip: Let the omelette rest for 30 seconds off heat before slicing to allow the cheese to set slightly.
13. Slide the omelette onto a plate and serve immediately.
Creamy Manchego melts into every bite, contrasting with the snap of tender asparagus. Enjoy it solo or pair with a zesty side salad for a brunch upgrade that feels fancy without the fuss.
Sun-Dried Tomato and Olive Spanish Tortilla
Get ready to level up your brunch game with this Spanish-inspired twist. Golden potatoes and punchy sun-dried tomatoes create a flavor bomb that’ll have everyone begging for the recipe.
Ingredients
– 2 large Yukon Gold potatoes, thinly sliced
– 1/2 cup sun-dried tomatoes in oil, chopped
– 1/4 cup pitted Kalamata olives, roughly chopped
– 6 farm-fresh large eggs
– 1/4 cup rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp finely ground black pepper
– 1/2 tsp sea salt
Instructions
1. Heat 2 tbsp olive oil in a 10-inch non-stick skillet over medium heat until shimmering.
2. Add thinly sliced potatoes and cook for 12-15 minutes, stirring occasionally, until tender but not browned.
3. Tip: Don’t overcrowd the pan—cook in batches if needed for even cooking.
4. Push potatoes to one side and add remaining olive oil to the empty space.
5. Sauté diced onion for 3-4 minutes until translucent, then add minced garlic for 30 seconds until fragrant.
6. Combine all ingredients in the skillet and stir in chopped sun-dried tomatoes and Kalamata olives.
7. In a large bowl, whisk 6 eggs with smoked paprika, black pepper, and sea salt until frothy.
8. Tip: Whisk vigorously for extra fluffy texture in the final tortilla.
9. Pour egg mixture over the potato mixture in the skillet, shaking gently to distribute evenly.
10. Cook undisturbed over medium-low heat for 8-10 minutes until edges are set but center is slightly jiggly.
11. Place a large plate over the skillet and carefully flip the tortilla onto the plate.
12. Slide the tortilla back into the skillet cooked-side up and cook for another 4-5 minutes until golden brown.
13. Tip: Use oven mitts when flipping—the skillet handle will be hot!
14. Remove from heat and let rest for 5 minutes before slicing.
Creamy potatoes contrast with the chewy sun-dried tomatoes and briny olives in every bite. Serve warm or at room temperature with a dollop of garlic aioli for dipping, or slice into wedges for a perfect picnic sandwich filler.
Sweet Potato Spanish Omelette
Whip up this vibrant twist on a classic! Sweet potatoes bring natural sweetness while farm-fresh eggs create that signature fluffy texture. Perfect for brunch or a quick dinner fix.
Ingredients
– 2 large sweet potatoes, peeled and thinly sliced
– 6 farm-fresh eggs
– 1/4 cup rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat a 10-inch nonstick skillet over medium heat and add 2 tbsp rich extra virgin olive oil.
2. Add thinly sliced sweet potatoes and cook for 12-15 minutes, flipping occasionally until tender and lightly browned.
3. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
4. Push sweet potatoes to one side and add remaining 2 tbsp olive oil to the empty space.
5. Sauté finely diced yellow onion for 3-4 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. In a large bowl, whisk 6 farm-fresh eggs until frothy.
8. Stir in 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper.
9. Tip: Whisk eggs vigorously for maximum fluffiness.
10. Gently fold cooked sweet potatoes, onions, and garlic into the egg mixture.
11. Pour entire mixture back into the skillet and spread evenly.
12. Cook over medium-low heat for 8-10 minutes until edges are set but center is slightly jiggly.
13. Carefully flip the omelette using a large plate or lid.
14. Tip: Let it cool for 2 minutes before flipping to prevent breaking.
15. Slide omelette back into skillet and cook for another 5-7 minutes until golden brown and fully set.
16. Remove from heat and let rest for 5 minutes before slicing.
Really shines with its caramelized sweet potato chunks and smoky paprika warmth. Serve wedges with a dollop of Greek yogurt or alongside a crisp arugula salad for contrasting textures.
Garlic and Herb Spanish Tortilla
Ditch the boring breakfast routine. This garlic and herb Spanish tortilla delivers serious flavor with minimal effort. Transform humble ingredients into a showstopping meal.
Ingredients
– 1/3 cup rich extra-virgin olive oil
– 2 large yellow onions, thinly sliced
– 6 cloves fresh garlic, minced
– 8 large farm-fresh eggs
– 1/2 cup freshly chopped parsley
– 2 tbsp finely chopped chives
– 1 tsp flaky sea salt
– 1/2 tsp freshly cracked black pepper
Instructions
1. Heat 1/3 cup rich extra-virgin olive oil in a 10-inch nonstick skillet over medium-low heat until shimmering, about 2 minutes.
2. Add 2 large thinly sliced yellow onions and cook slowly for 15 minutes, stirring occasionally, until golden and caramelized.
3. Stir in 6 cloves minced fresh garlic and cook for 1 minute until fragrant but not browned.
4. Crack 8 large farm-fresh eggs into a large bowl and whisk vigorously until completely smooth and pale yellow.
5. Fold in 1/2 cup freshly chopped parsley, 2 tbsp finely chopped chives, 1 tsp flaky sea salt, and 1/2 tsp freshly cracked black pepper until fully incorporated.
6. Carefully pour the egg mixture over the onions and garlic in the skillet, spreading evenly with a spatula.
7. Cook undisturbed over low heat for 8 minutes until the edges are set but the center remains slightly jiggly.
8. Place a large plate over the skillet and confidently flip the tortilla onto the plate.
9. Slide the tortilla back into the skillet cooked-side up and cook for another 5 minutes until golden brown and fully set.
10. Transfer to a cutting board and let rest for 3 minutes before slicing.
Creamy eggs embrace the sweet caramelized onions and pungent garlic in every bite. Serve warm wedges with a zesty arugula salad or pack cold slices for a next-level picnic sandwich. The crisp exterior gives way to a velvety, herb-flecked interior that keeps you coming back.
Shrimp and Spinach Spanish Omelette
Make your weeknights epic with this protein-packed Spanish twist. Grab your skillet and let’s transform humble ingredients into a vibrant, satisfying meal—fast.
Ingredients
– 1/4 cup rich extra virgin olive oil
– 1 pound large raw shrimp, peeled and deveined
– 1 teaspoon smoked paprika
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 medium yellow onion, thinly sliced
– 4 cloves garlic, minced
– 6 cups fresh baby spinach
– 8 large farm-fresh eggs
– 1/4 cup whole milk
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering.
2. Add 1 pound of large raw shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
3. Season the shrimp with 1 teaspoon of smoked paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper, then transfer to a plate.
4. Reduce heat to medium and add the remaining 2 tablespoons of rich extra virgin olive oil to the same skillet.
5. Sauté 1 thinly sliced medium yellow onion for 5 minutes until softened and lightly golden.
6. Add 4 minced cloves of garlic and cook for 1 minute until fragrant.
7. Tip: Don’t let the garlic brown to avoid bitterness.
8. Wilt 6 cups of fresh baby spinach in the skillet, stirring constantly for 2 minutes until just collapsed.
9. In a large bowl, whisk together 8 large farm-fresh eggs and 1/4 cup of whole milk until fully combined and slightly frothy.
10. Tip: Whisk vigorously for a fluffier omelette texture.
11. Pour the egg mixture evenly over the vegetables in the skillet.
12. Arrange the cooked shrimp on top of the eggs, pressing them gently into the mixture.
13. Cook undisturbed for 4 minutes until the edges are set and lightly golden.
14. Carefully flip the omelette using a large plate or lid and slide it back into the skillet.
15. Cook for another 3 minutes until the center is fully set and firm to the touch.
16. Tip: Let it rest for 2 minutes before slicing to allow the layers to settle.
17. Slice into wedges and serve immediately.
The omelette emerges golden and firm outside, with a tender, custardy interior. Flakes of shrimp and pops of spinach add texture, while smoked paprika lends a warm, smoky depth. Serve it warm with a zesty arugula salad or slice it cold for a next-day lunchbox star.
Piquillo Pepper and Cheese Tortilla
Ready to level up your tapas game? This Spanish-inspired tortilla packs smoky piquillo peppers and melty cheese into every bite. Grab your skillet—let’s get sizzling.
Ingredients
– 4 large farm-fresh eggs
– ½ cup finely grated Manchego cheese
– ¼ cup jarred piquillo peppers, drained and chopped
– 1 small yellow onion, thinly sliced
– 2 tbsp rich extra virgin olive oil
– ½ tsp kosher salt
– ¼ tsp smoked paprika
Instructions
1. Crack 4 large farm-fresh eggs into a medium bowl and whisk vigorously until frothy.
2. Stir in ½ cup finely grated Manchego cheese, ¼ cup chopped piquillo peppers, ½ tsp kosher salt, and ¼ tsp smoked paprika until fully combined.
3. Heat 2 tbsp rich extra virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering.
4. Add 1 small thinly sliced yellow onion and sauté for 5–7 minutes, stirring occasionally, until golden and softened.
5. Tip: Spread onions evenly across skillet to ensure uniform browning.
6. Pour the egg mixture over the onions, shaking the skillet gently to distribute ingredients.
7. Cook undisturbed for 4–5 minutes until edges set and bottom is golden brown.
8. Tip: Run a spatula around edges to prevent sticking and check browning.
9. Carefully flip the tortilla using a large plate or lid.
10. Slide it back into the skillet and cook for another 3–4 minutes until fully set and lightly browned.
11. Tip: Let rest for 2 minutes before slicing to allow carryover cooking.
12. Transfer to a cutting board and slice into wedges.
You’ll love the creamy, custardy interior studded with smoky peppers and salty cheese. Serve warm with a dollop of garlic aioli or stuff into crusty bread for a next-level sandwich.
Ham and Cheese Spanish Omelette
Unleash your inner chef with this protein-packed twist on a Spanish classic. Upgrade breakfast or brunch with minimal effort and maximum flavor. Watch it disappear faster than you can say “¡Olé!”
Ingredients
– 6 large farm-fresh eggs
– 1 cup diced cooked ham
– 1 cup shredded sharp cheddar cheese
– 1 medium russet potato, peeled and thinly sliced
– 1 small yellow onion, finely chopped
– 3 tablespoons rich extra-virgin olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 2 tablespoons of extra-virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering.
2. Add thinly sliced potatoes and cook for 8-10 minutes, stirring occasionally, until tender and lightly golden. (Tip: Keep potato slices uniform for even cooking.)
3. Add finely chopped onion and cook for 3-4 minutes until softened and translucent.
4. Stir in diced cooked ham and cook for 2 minutes until warmed through.
5. In a medium bowl, whisk 6 large eggs with kosher salt and freshly ground black pepper until frothy.
6. Pour the egg mixture evenly over the potato-ham mixture in the skillet.
7. Sprinkle shredded sharp cheddar cheese evenly across the surface.
8. Reduce heat to low and cook undisturbed for 8-10 minutes until edges are set and center is slightly jiggly.
9. Place a large plate over the skillet and carefully flip the omelette onto the plate. (Tip: Use oven mitts—the handle will be hot!)
10. Add remaining 1 tablespoon of olive oil to the skillet and slide the omelette back in, uncooked side down.
11. Cook for another 5-7 minutes until golden brown and fully set. (Tip: Press gently with a spatula to ensure even browning.)
12. Remove from heat and let rest for 2 minutes before slicing.
13. Garnish with chopped fresh parsley.
What a showstopper! The exterior develops a beautiful golden crust while the interior stays miraculously tender and creamy. Serve warm or at room temperature—it’s fantastic sliced into wedges with a dollop of spicy aioli or tucked into crusty bread for the ultimate breakfast sandwich.
Conclusion
Variety is the spice of life, and these 18 Spanish omelette variations prove it! We hope you’ve found inspiration to whip up something delicious in your kitchen. Don’t forget to share your favorite version in the comments and pin this roundup to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
