The traditional Tortilla Española is a potato and onion omelette. Aside from the addition of Spanish onion and Paquillo peppers, it is rare to find vegetables. Many menus even separate two versions, one with just potatoes; Spaniards call it “tortilla de patatas” and one with onions, or “tortilla de patatas con cebolla.” For the most part this Spanish appetizer is one of the delicious tapas at local bars and eateries throughout the country. It is also sold as a “bocadillo” or sandwich surrounded by bread. We think it is an excellent idea for breakfast or brunch. With a few changes we made this a low-carb recipe. Primarily we eliminated the potatoes and the bread, but we also added healthy vegetables – delicious!
Have you ever tried to flip a Spanish tortilla in its pan to cook the top – what a mess. We found the perfect pan to eliminate this problem from our friends at La Tienda. Rather than trying to flip the tortilla you simply connect the second pan to the first and then flip the pan. If you love this recipe and want a perfect result every time, we recommend purchasing the pan. They have a host of other Spanish food items, all imported, and all top quality. We especially like their Spanish chorizo, peppers, and their smoked paprika (see our Smoky Bacon Deviled Egg post). The double omelette pan is also non-stick and is a quality product.
The choice of vegetables for this recipe is yours and the amounts can be adjusted, as well. Spinach, asparagus, and mushrooms are usually our choices. We add cooked chopped bacon to add more flavor and crunch. You may decide to use cooked ham pieces or even chorizo to add a different texture and taste. If you use chorizo, do not crumble it, cut it into rounds and then cut into smaller pieces.
Bacon is our starting point. We recommend not overcooking, as the bacon will continue to cook inside the tortilla. We also found that chopping into half-inch pieces provides a tasty result. Set the bacon aside after draining as it will be added later. Even though that bacon grease is tempting to use to cook the vegetables, go for olive oil instead since this is a traditional Spanish tortilla. And, of course, use pure extra-virgin Spanish olive oil – avoid all of the blends out there at the super markets.
The asparagus and mushrooms go in next; we put them in at the same time since the mushrooms will give off some liquid making it easier to cook the asparagus. Taste test a piece of asparagus – it should have a slight crunch. Another tip is to not let the baby spinach wilt too much as it will cook more after the egg mixture is added.
Once the tortilla is beginning to setup you can use a spatula and lift on an edge to make sure the bottom is showing a golden tone with a bit of brown. Attaching the second pan is easy and flipping will begin to cook the other side to perfection. It will take a little time to set up and to enable solid wedges to be cut you may also wish to let it set for a few minutes before cutting.
Whether you serve a wedge hot for breakfast or brunch or choose to cut smaller bite-size pieces and skewer with a toothpick creating a plate full of cold tapas a day later is up to you. Either way, enjoy a taste of Spain and a delectable recipe from Tasty Low Carb!
- 7 eggs (beaten)
- 1 medium yellow onion (cut into slivers)
- 4 tablespoons Spanish olive oil (extra virgin)
- 1/2 teaspoon smoked paprika
- 1/2 cup Monterey Jack cheese (grated)
- red pepper strips
- 2 cups baby spinach
- 1 cup mushrooms (sliced)
- 3 inch spears asparagus (chopped into half- pieces)
- 3 inch strips bacon (cooked and chopped into half- pieces)
- Heat 3 tablespoons olive oil in the smaller tortilla pan. Set the burner to medium heat. Add one tablespoon olive oil in the larger pan and set on another burner on low heat.
- Add asparagus and mushrooms to smaller pan and cook until tender. Add baby spinach and cook until slightly wilted. Add peppers and chopped bacon, stir together then set aside off burner.
- Beat eggs in a bowl and then add the vegetable mixture and cheese, stirring together so eggs do not begin to scramble.
- Pour entire mixture back into smaller pan and cook over medium heat until set.
- Drain the oil from the larger pan and attach to the smaller pan. Flip the pan so the larger pan is now on the bottom.
- Cook until tortilla turns slightly golden brown. When cooked through - de attach the pans and slide the tortilla onto a serving platter.