RECIPE: Torta Española, Spanish Omelet | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Torta Española, Spanish Omelet – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Torta Española, Spanish Omelet

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A torta española. The omelet can be customized in endless ways. Photo courtesy PaperChef.
 

Our review of Diestel Ranch turkey chorizo inspired us to whip up a torta española for breakfast.

One of the most popular uses for crumbled chorizo is in a torta española, or Spanish omelet. Made with eggs, potatoes and onions, the recipe is customized with whatever ingredients you have on hand: cooked meats, sausage, other vegetables and herbs.

In Spain, it is served at any time of the day: for breakfast, lunch or dinner, or as tapas with a glass of wine. We sometimes serve a slice with a green salad as a first course.

To Americans, a torta will resemble a crustless quiche; but it’s made without cream or milk, and is cooked in a skillet rather than baked.

It’s an easy recipe, the most taxing part of which is flipping the half-cooked omelet onto a plate and then back into the pan. But you’ll have fun doing it.

Prep time 15 minutes, cook time 30 minutes. If you happen to have leftover boiled potatoes, you can use them and save 20 minutes of cooking the raw potatoes.

 
RECIPE: TORTA ESPAÑOLA (SPANISH OMELET)

Ingredients For 4 Servings

  • 1/2 cup vegetable oil
  • 4 potatoes, thinly sliced
  • 1 white onion, chopped
  • 4 eggs, scrambled in a large bowl
  • 1 tablespoon chopped cilantro or parsley, or to taste
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons extra-virgin olive oil
  • Customize: diced bell pepper (green, orange, yellow and/or red), grated cheese, ham or chorizo, diced tomato (fresh/sundried), etc.
  • Garnish: chopped green onions or extra cilantro or parsley*
  •  

    Preparation

    1. ADD the vegetable oil to a large skillet until the pan is filled halfway. Heat over medium-high heat. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs and herbs. Add the salt and mix well.

    2. ADD the olive oil to a separate, nonstick, skillet, 10 inches by 2-1/2 inches deep. Heat over medium-high heat and add the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.

    3. USING a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.

    4. REMOVE the omelet to a plate and cut into 4 wedges for breakfast, smaller slices for a first course.
      




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