I first heard about Spanish omelets — or “tortillas” — on the BBC TV River Cottage series with Hugh Fernley-Whittingstall…
It’s simple — sauté and cook various ingredients (potatoes, meats, onions, veggies, beans, etc.) and then pour whisked eggs overtop. When cooked, the eggs set the whole mixture into a Spanish omelet.
Hugh even demonstrates flipping the tortilla in the pan to finish cooking the eggs, but I haven’t bothered to figure that part out. I pop the tortilla in the oven instead! 😉
Check out the video and print instructions below to see how I make my Spanish omelets! This particular one features thinly sliced potatoes, thinly sliced onions, garlic, leftover baked wild salmon, and eggs, of course. Enjoy!
Wild Salmon Spanish Omelet
Ingredients
- 1/2 stick grass-fed butter
- 3 to 4 pounds red potatoes thinly sliced
- 1 onion thinly sliced
- 3 cloves garlic sliced or crushed
- sea salt for sprinkling
- ground black pepper for sprinkling
- garlic powder for sprinkling
- wild salmon leftover cooked or canned wild salmon*
- 12 organic or pastured eggs
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon dried dill or use 3 tablespoons fresh
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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Heat the butter over medium heat in a large cast iron skillet.
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Add the potatoes.
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Turning frequently, cook for about 10 minutes.
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Sprinkle with salt, pepper, and garlic powder during the flipping.
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Add the onions and garlic, and continue cooking a few minutes until tender.
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Add salmon chunks, flipping gently to incorporate without breaking them up too much while they warm up.
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Turn off the stove.
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Separately, whisk the eggs with 1/2 teaspoon sea salt, 1/8 teaspoon black pepper, and dill.
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Pour over the mixture in the pan.
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Transfer the pan to the oven for the eggs to cook through and the tortilla set up, about 20 minutes.
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Let sit for 10 minutes, then cut into wedges and serve.
Recipe Notes
This is really delicious with chard and feta on the side -- or add some steamed greens right into the tortilla!
*We love this canned wild salmon.
Do you make Spanish omelets?
...without giving up the foods you love or spending all day in the kitchen!
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When I tried to watch the video, it said ‘this video is private’
Ooops! It is fixed now. Thanks, Diane! 🙂
That looks so yummy – potatoes, eggs, and salmon! I hope to try this for my family soon – thanks:)
Angelia — I hope you’ll all like it! Fish is a bit different, but that’s the beauty of this — you can use whatever you have. 🙂
Thanks Wardee,
I have been looking for more recipes with eggs. We have 12 layers now and just 2 of us makes for lots of eggs..I love omelets but this sounds and looks much yummier! I love watching your videos and this one was no exception.
Now if I could get my sourdough bread to turn out like yours. I am taking the course but my bread has been bricks so far even with making sure the dome is active.
Teresa — That’s alot of layers for 2 people. 😉 Our neighbors had 6 layers for the two of them so they were giving us dozens of eggs each week — very nice! Then they decided to do more traveling and gave the layers to us, and now we give them a dozen eggs each week.
I am hopeful with practice your sourdough bread will improve. There are so many factors beyond the dome being active — stop on by the forums after your next attempt (or before it) so we can talk through everything. I’d love to help.
Wardee, I had something similar to this this morning. I sauteed some leftover diced baked potato, some leftover already sauteed onions and mushrooms, a chopped up turkey burger, some spinach, added an eggwhite and a whole egg. The feta cheese on top. It was quite yummy.
Patty H.
Patty — That sounds like an awesome breakfast. 🙂 Thanks for sharing! The feta cheese is a great addition!
We call this a frittata-my husband makes them almost every weekend! (He is the master with the eggs). They are a great way to use up bits of leftovers-veggies that are shriveling, a leftover piece of meat, etc. The combinations are endless.
Rebecca — Oh, aren’t you blessed that your husband cooks on the weekend! 🙂
This is similar to the Fratta I make. I usually just cook up whatever veggies I have and then pour the eggs over it. Thanks for sharing. I looks yummy 🙂
Mona — Yes, exactly! So versatile and yummy. 🙂
making this tonight w/canned roast beef out of our pantry! – trying to find ways to make the canned meat more palatable!
Dee — Let me know how it turned out, please! I have not had canned meat — I think it would be great in this, though.
Love it! I’ve made something similar, but never with so many potatoes, sliced thin. A great way to use leftover potatoes, as well as meat/fish. Thanks for sharing!
Katy — Potatoes sliced thin is a new thing for me, and I love it! They cook so fast, the bottom ones get crisp, and they soak in all that butter deliciously. 🙂
I lived in Spain, and the family I lived with would make Bocadillo de Tortilla Espanola for lunch most days…basically French bread with LOTS of mayo and a slab of this dripping in olive oil…The obsession with Mayo was very odd I thought, but very common where I was living in Valencia. They’d add jamon cerano (cured ham) and big chunks of potatoes instead.
Citysister — That sounds surprisingly good. Was it real mayo — then bring it on! 😉 I love hearing of cultural foods, thanks for sharing!
Looks SO good! I’ve never made a spanish tortilla and must get on with it :o)
Marillyn — Yes, you must! 🙂
I also make these, calling them a frittata. Unfotunately, I relied on them for quick dinners too often and my son got tired of them. It never occurred to me that they could be flipped! I finish them under the broiler with cheese on top.
Elizabeth — Oh, that’s a bummer! And they’re so good, with endless variety. Maybe one of these days he’ll forget being tired of them. They are quick and easy. I love to do them with cheese on top, too!
I made something similar for dinner last night, before seeing your post! A great tip is to make it without potatoes but with your favourite pizza toppings and chunks of mozzarella cheese, for a completely grain free “pizza”.
Maria — That’s a great idea! Sounds delicious. 🙂 I was wondering, do you consider potatoes grains, or are you more thinking of keeping out all starches? I’ve noticed that some people eat potatoes on a grain-free diet and others don’t, is why I’m asking.
Wardee, I wouldn’t say potatoes are grains, they can be included in a grain free diet as far as i’m concerned. The reason I didn’t include them in the “pizza” recipe was that my family would probably not let me get away with claiming it was pizza if it had potatoes in it! My husband is usually game to try new dishes, but he likes the traditional stuff, too 🙂
I like to make frittatas to use up our chicken’s eggs. You place the pan under the broiler and broil until the top browns slightly. Then I let it cool a little on the stove top which also finishes setting the eggs. We use chopped potatoes, but the sliced ones you used look good for creating layers with the egg and potato.
Kelli — That’s great you’re getting lots of eggs! We are finally getting lots of eggs now that we bought some hens to add to the flock. The ducks were not that reliable layers and tended to lay eggs where we couldn’t find them. 😉 Thanks for sharing what you do!
My mouth is watering looking at this video! I cannot wait to make this! Thanks for sharing, especially the video. You are such a blessing! 🙂 kel
Potatoes (and corn) are usually considered grains when doing a grain-free diet. As far as our body is concerned, they are recognized as grains not veggies.
Oh, I grew up on these! I can tell you how to flip them. 🙂 There is a 9-step process, or a 1-step process.
1. Take a plate larger than the pan
2. Place it over the top of your pan, face down, like a lid
3. If you are right handed, hold the pan handle with your right hand
4. Place your left hand on top of the (bottom of the) plate, spread flat and wide
5. Flip pan upside down, so that your left hand is now holding the plate and the pan is kind of resting on top like a chafing lid
6. Remove pan
7. Take pan, put it back on stove
8. Slide tortilla from plate back into pan. The raw underneath part hits the pan and the cooked top part will be on top.
9. Finish cooking.
One step process that both my mom and I use:
1. Get husband to do it.
I like the one step process best. 🙂 The 9-step process seems alot like what I saw on the River Cottage show — but to tell the truth I got confused with all the plates and flips!
I’ve been wanting to try this since you posted about it, but haven’t gotten to it. So this morning for our special christmas eve breakfast celebrating our son coming home I’m making it. Merry Christmas Wardee!
This is my go to technique for cleaning out the fridge!
This looks so great and flexible with ingredients. Looking forward to making this. Thanks!
I’m doing this tomorrow with sweet potatoes and bacon pieces. Topped w hot sauce. Oh yes.
LOVE these! My sister in law is Spanish, and taught me about these wonderful platefuls of goodness!
All this time I’ve been making Spanish omelet? 🙂
I ate a slice of tortilla española every day for 4 months while I lived and studied in Madrid, Spain. I’ve tried several other recipes, and none of them have worked out. I’m so excited to try this one tomorrow!
My mother used to fix something similar to this when we were growing up but I guess you would call it a poor man’s tortilla. It was fried potatoes, weiners.and onions and when those were done poured eggs over top. Wasn’t healthy but kind of the same.
I couldn’t accomplish the omelet style, but this was DELICIOUS!! I added some roasted hatch green chilis to the top! Nap time!