Spanish Tortilla Omelet

Name: Spanish Tortilla Omelet
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 2 Tbsps canola oil; 12 larges eggs, lightly beaten; 1 Tbsp finely chopped fresh flat-leaf parsley, plus some sprigs for garnish; 1 teaspoon finely chopped fresh thyme leaves, plus some sprigs for garnish; 113 grams soft goat cheese, optional; 237 milliliters coarsely grated Manchego cheese; 4 servings Freshly cracked black pepper; 4 piquillo peppers, drained, patted dry and sliced; 4 servings Salt; 1 teaspoon smoked paprika; 2 Tbsps unsalted butter, plus more as needed; 454 grams Yukon gold potatoes, half peeled, half skin-on, small diced

Spanish Tortillan Omelet might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and fodmap friendly recipe has 573 calories, 32g of protein, and 41g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of salt, paprika, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Watch how to make this recipe.

Bring a small pot of water to a boil, over medium heat and add the potatoes. Season the water with salt, to taste, and cook until a knife inserted into the center of a potato meets some resistance, about 5 minutes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Knife

Pot

Drain well and put the potatoes onto a baking sheet lined with paper towels.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

Paper Towels

Heat the 2 tablespoons of unsalted butter and canola oil in a medium cast iron pan over medium-high heat until the butter begins to sizzle.

Ingredients you will need

Butter

Canola Oil

Equipment you will use

Frying Pan

Add the par-boiled potatoes, season them with salt and black pepper, to taste, and the smoked paprika and fry until they are golden brown. Line the same baking sheet with clean paper towels and transfer the potatoes from the skillet with a slotted spoon to the sheet.

Ingredients you will need

Salt And Pepper

Smoked Paprika

Potato

Equipment you will use

Slotted Spoon

Baking Sheet

Paper Towels

Frying Pan

Melt some additional butter to a 6-inch nonstick saute pan over medium heat. Season the beaten eggs with salt and black pepper, to taste, the fresh parsley and thyme leaves.

Ingredients you will need

Salt And Pepper

Fresh Parsley

Thyme

Butter

Egg

Equipment you will use

Frying Pan

Add 1/4 of the mixture, about 3 eggs, to the pan, and lightly scramble them using a fork. Spoon a line, along the center of the omelet with some of the piquillo peppers, Manchego cheese, soft goat cheese, if using, and the potatoes.

Ingredients you will need

Piquillo Pepper