Italian Spanish omelet

30 Jul

This post is a tribute to Spanish and Italian cultures. A tribute to the richness and variety of the Mediterranean diet. Some time ago, in a comment I share in a friend blog, I promised a recipe of Spanish omelet with pizza flavor, Italian style definitely. I´m sure I´m not the only one who have thought in that. So at home we love potatoes omelet, I´m always reinventing it. Another stuff we enjoy as well is pizza; if it is made in home, much better.

This last weekend I had whim of both. As I hadn´t enough time and disposition, I must admit, to prepare a pizza mass, I preferred cook up a Spanish omelet with an Italian dressing that let my «pizza cravings» satisfied. With a little of cheese, herbs and tomato you get that special flavor, the rest of the main ingredients are eggs and potatoes. Just a few ingredients and we´ll able to cooking up a luxury appetizer to share with our friends, taste with a beer or even having lunch or dinner.

All rights reserved by Tras La Receta

All rights reserved by Tras La Receta

Are you keen on the idea? Then, let´s cook it.


2 large potatoes

4-5 eggs

3 dried tomatoes previously rehydrated

4 tbsp grated Grana Padano cheese (Parmesan)

1 slice Mozzarella cheese finally cut

1 tsp dried oregano (a little more to crown)

1/2 tsp dried peppermint (a little more to crown)

garlic salt (you can use dehydrate ground garlic or a crushed clove garlic)  

cherry tomato

arugula or rucola

olive oil


How to prepare Italian Spanish omelet

  1. Put the dried tomatoes into a cup of water during 15-20 minutes  in order to rehydrated them.
  2. Peel and cut the potatoes into thin slices. Fry them into enough oil until they soften and start golden (no pretty golden). Take them out and put over absorbent paper. Season them with garlic salt or normal salt. You can cook the potatoes into a roasting bag suitable for microwave. 6-8 minutes highest potency.
  3. Beat the eggs, season with garlic salt or normal salt (do not abuse if you´ve already put enough salt to the potatoes), add the oregano and the peppermint, beat a little more to integrate all, incorporate the potatoes and crash them with a fork until you get smaller pieces of potato (this is how it does cook up the authentic Spanish omelet) . Add the grated cheese and the Mozzarella slice into little pieces (remember put aside the other slice to crown), and for last incorporate the rehydrated dried tomato, finally cut. Mix all.

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

  4. Put 2 tbsp olive oil into a nonstick pan or the same oil where you fried the potatoes. As soon as you incorporate the mix, stir a little with a wooden spoon (do not be afraid you won´t get scrambled eggs). Let the omelet cook covered, low heat, in order to cook very well until it start bubbling. Check, moving the pan, the mix of the omelet is thickened: it is the moment to turn it around. How? It´s very easy ended: carefully detach laterals, take a dish or a top larger than the top pan, cover it, turn around take back the omelet into the pan. No matter if you leave some egg into the dish or top.
    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

  5. Add the Mozzarella slice we got aside, cover it once more, let 2-3 minutes more cooking until the cheese melted whereas omelet cook. Take off from the heat.
  6. Serve the omelet on a dish garnish with cherry tomatoes and arugula or rucola and sprinkle with oregano and peppermint.

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

Ready, here you have another way to prepare potato omelets. This once I didn´t use onion, but you can include it. If you are going to do it, before add it to the beaten eggs you must fry it. Look at this Tortilla de Patatas, that I shared no long time ago. Enjoy this recipe with friend and family. Best regards and happy week beginning.

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