Let’s dive into the heart and soul of Spanish cuisine with our Spanish Omelette with Pancetta recipe. Inspired by my unforgettable travels through the picturesque streets of Spain, where every corner revealed a new culinary delight, this dish holds a special place in my heart. It was during one memorable trip that I had the pleasure of learning the secrets of this iconic dish from a dear friend, whose passion for cooking inspired me.
Discovering The Delights of Spanish Cuisine
Spain is a country renowned for its vibrant culture, rich history, and, of course, its delectable cuisine. From the bustling markets of Barcelona to the quaint taverns of Seville, every region boasts its own unique culinary traditions and flavors. It was amidst the lively streets and bustling plazas that I first encountered this dish—a humble yet incredibly satisfying dish that embodies the essence of Spanish gastronomy.
The Heart and Soul of Spanish Omelette
At its core, Spanish Omelette, or “Tortilla Española,” is a celebration of humble ingredients transformed into a dish of amazing flavor and texture. Made with just a few simple components—eggs, potatoes, onions, and olive oil—this omelette encapsulates the essence of Spanish cuisine: rustic, hearty, and bursting with flavor. I went a step further and added pancetta and mozzarella to create a beautifully robust dish. Whether enjoyed as a tapa, a light lunch, or a savory snack, Spanish Omelette never fails to delight the senses and evoke feelings of warmth and comfort.
Spanish Omelette with Pancetta Video
Why You’ll Love This Dish
Nostalgic Charm: With each bite, you’ll be transported to the sun-drenched streets of Spain. Every meal is a celebration of life, love, and the simple pleasures of good food.
Versatility: Whether served warm or at room temperature, Spanish Omelette is a versatile culinary masterpiece.
Sensory Satisfaction: The crispy edges, creamy interior, and savory flavors of our Spanish Omelette create a symphony of sensations that will tantalize your taste buds and leave you craving more.
Exploring Our Ingredients
Yukon Gold Potatoes: With their creamy texture and buttery flavor, Yukon Gold potatoes are the perfect choice for Spanish Omelette. Peeled and thinly sliced, these potatoes add a comforting richness to the dish.
Yellow Onion: Sautéed until golden, yellow onions lend a sweet and savory depth of flavor.
Pancetta: Diced pancetta brings a delightful savory note to the Spanish Omelette, infusing it with layers of rich, salty flavor. Its crispy texture adds a satisfying crunch to every bite.
Mozzarella Cheese: Whether sliced or shredded, mozzarella cheese adds a creamy and melty element to the omelette. Enjoy those gooey pockets throughout!
Garlic: Minced garlic infuses the omelette with aromatic flavor, enhancing its overall complexity. Its subtle presence adds depth to the dish without overpowering the other ingredients.
Eggs: The cornerstone of this dish, eggs provide structure and richness to the dish. Whisked until well beaten, they bind the ingredients together and create a velvety texture.
Seasonings (Optional): For an extra layer of flavor, you can add optional seasonings. I added onion powder, garlic powder, and dry chives. These spices enhance the overall taste profile of the omelette, adding depth and complexity to each bite.
Olive Oil: Generously used for frying the potatoes, onions, and pancetta. Olive oil imparts a distinctive Mediterranean flavor to the Spanish Omelette. Its golden hue and fruity aroma elevate the dish to culinary perfection.
By incorporating these high-quality ingredients and optional seasonings, you’ll create a Spanish Omelette that’s bursting with flavor and sure to impress your taste buds. Whether enjoyed as a hearty breakfast, a satisfying lunch, or a flavorful dinner, this classic dish is a true culinary delight that captures the essence of Spanish cuisine.
FAQ
Can I add other ingredients to my Spanish Omelette?
Absolutely! While the traditional Spanish Omelette features just eggs, potatoes, onions, salt, and pepper, feel free to get creative with additional ingredients such as bell peppers, chorizo, spinach, or cheese to customize the flavor to your liking.
Can I make Spanish Omelette ahead of time?
Yes, Spanish Omelette can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 3 months. Simply allow it to cool completely, then cover tightly with plastic wrap or aluminum foil. When ready to serve, gently reheat slices in a skillet or microwave until warmed through.
Is it necessary to peel the potatoes?
While peeling the potatoes is traditional, you can leave the skins on for added texture and flavor if desired. Just be sure to scrub them well before slicing.
What to serve with Spanish Omelette?
Serve it alongside my Mediterranean Salad for the ultimate Mediterranean meal.
Spanish Omelette with Pancetta
Equipment
- 1 10" non-stick skillet
Ingredients
- 2 lbs yukon gold potatoes
- 1 yellow onion
- 8 oz pancetta
- 8 oz sliced mozzarella or shredded mozzarella
- 3 cloves of garlic
- 6 eggs
- ½ tsp onion powder optional
- ½ tsp garlic powder optional
- ½ tsp dry chives optional
- 1 tsp salt or to taste keep in mind pancetta is salted
- 2 cups olive oil
Instructions
- Wash and peel your potatoes and slice lengthwise.
- Slice your potatoes into 1/4" thick slices or you can slice using a mandoline. Soak your potatoes while we prepare our other ingredients.
- Slice your onion the same thickness as your potatoes and set aside.
- Heat your pan on medium heat and add in your pancetta. Cook for about 5 minutes or until browned and add in your garlic once the pancetta is browned and cook for an additional minute. Drain the fat and set aside.
- Beat your eggs and add in 1/4 tsp of salt. Keep in mind the pancetta is salty so we don't want to over salt.
- Drain your potatoes and pat dry. Add 1/2 tsp of salt, onion powder, garlic powder, and dry chives.
- Add your olive oil to your pan on medium high heat and heat for 1 minute. Add in your potatoes and bring the heat down to medium. You want a slow boil not a fry. We want our potatoes to be tender to the fork but not crispy.
- Cook for 5 minutes then add in your onion and cook for an additional 4 minutes or until the potatoes are tender.
- Strain your onions and potatoes. Note: You can strain your olive oil and save it.
- Add your potato onion mixture to your eggs and gently fold to combine. Typically, you allow it to rest for 15 minutes but if you're in a pinch for time you can cook it right away.
- Heat your pan on medium high heat and add in half your mixture. Cook for about 1 minute and turn the heat to medium.
- Top with your pancetta and mozzarella, then with the rest of your egg potato mixture. Cook for 5 minutes, using your spatula to make sure it doesn't stick to the sides.
- Then, using kitchen gloves, place a large plate over the pan and flip your tortilla.
- Cook for an additional 5 minutes and flip and serve.
- I love to top mine with some chives and serve with a nice salad.
