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
- 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
Preheat the oven to 350 degrees Fahrenheit.
Heat the butter over medium heat in a large cast iron skillet.
Add the potatoes.
Turning frequently, cook for about 10 minutes.
Sprinkle with salt, pepper, and garlic powder during the flipping.
Add the onions and garlic, and continue cooking a few minutes until tender.
Add salmon chunks, flipping gently to incorporate without breaking them up too much while they warm up.
Turn off the stove.
Separately, whisk the eggs with 1/2 teaspoon sea salt, 1/8 teaspoon black pepper, and dill.
Pour over the mixture in the pan.
Transfer the pan to the oven for the eggs to cook through and the tortilla set up, about 20 minutes.
Let sit for 10 minutes, then cut into wedges and serve.
Do you make Spanish omelets?
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