RCI-EG.001.0061.002
Spanish Omelet
The Spanish tortilla is one of the best-known Spanish dishes, and it would be very rare to find a tapas bar that does not offer the Spanish tortilla.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat your oven to 375°F (190°C). Lightly grease a medium oven-safe skillet or baking dish with cooking spray or a small amount of oil.
5 minutes
2
Dice the potatoes into small cubes and cook them in a skillet over medium heat with a little oil until golden and tender, stirring occasionally. Season with a pinch of salt and set aside.
10 minutes
3
In the same skillet, sauté the diced onion, sliced mushrooms, and chopped zucchini over medium heat until softened and any excess moisture has evaporated.
7 minutes
4
Return the cooked potatoes to the skillet and stir to combine all the vegetables evenly, spreading them out in a single layer.
2 minutes
5
In a bowl, whisk together the whole eggs and egg whites with a pinch of salt until well combined. Pour the egg mixture evenly over the vegetables in the skillet.
3 minutes
6
Sprinkle the grated Parmesan and shredded part-skim mozzarella cheeses evenly over the top of the egg and vegetable mixture.
1 minutes
7
Transfer the skillet to the preheated oven and bake until the eggs are fully set and the cheese on top is lightly golden and bubbly.
20 minutes
8
Remove from the oven and let the omelet rest for a few minutes before slicing into wedges and serving warm.
3 minutes