Spanish omelette with potatoes, onion and green peas Recipe
This omelette is a lighter version of Spanish tortilla, enriched with sweet green peas. In Spain, such omelettes often appear on the table for breakfast or a late dinner, cut into wedges and served with salad. It’s a great way to use up previously cooked potatoes and frozen peas from the freezer.
A lighter take on classic Spanish tortilla that makes clever use of leftover cooked potatoes and frozen peas, perfect for both breakfast and a late, simple dinner.
Chef's tips
Use a non-stick pan with a metal handle so you can safely finish the omelette under the grill if you don’t feel confident flipping it. Don’t rush the cooking – low heat gives a tender, custardy texture instead of a dry, rubbery omelette.
How to serve
Serve warm or at room temperature, cut into wedges. Pair with a green salad with a simple vinaigrette, tomato slices with a drizzle of olive oil and a pinch of salt, or some crusty bread. It also works well as part of a tapas-style spread.
Ingredients
- cooked potatoes diced - 250 g
- frozen green peas - 100 g
- onion finely diced - 1 piece
- eggs - 5 pieces
- olive oil - 2 tablespoons
- salt to taste
- black pepper to taste
- parsley chopped, optional - 1 tablespoon
Preparation
- If the potatoes are not yet cooked, boil them in salted water until tender, let them cool and dice them. Pour boiling water over the peas for 2–3 minutes, then drain.
- Heat 1 tablespoon of olive oil in a medium pan (about 22 cm) over medium heat. Add the onion and fry for 3–5 minutes, stirring, until it softens and becomes slightly translucent without browning.
- Add the diced potatoes and peas. Fry together for 3–4 minutes, stirring gently, until the potatoes are warmed through and start to brown slightly on the edges.
- In a bowl, beat the eggs with salt and pepper until the mixture is uniform. Add the chopped parsley if using.
- Reduce the heat under the pan to low. Pour the eggs over the vegetables, gently moving the pan so the mixture spreads evenly. Cook for 8–10 minutes on low heat, until the edges are set and the center is still slightly moist.
- When the omelette is almost set, you can flip it to the other side: cover the pan with a large plate, invert, then slide the omelette back into the pan. Fry for another 2–3 minutes.
- If you don’t want to flip the omelette, you can place the pan under a preheated oven grill for 2–3 minutes to set the top (make sure the pan has a metal handle).
- Slide the finished omelette onto a plate, let it rest for a few minutes, then cut into wedges and serve.
Storage
Przechowuj w lodówce, owinięty folią lub w pojemniku. Podgrzewaj na patelni na małym ogniu lub jedz na zimno jak hiszpanie – jako kawałek omletu do chleba.
