This is a new twist on a classic Spanish omelette - Tortas Patatas. Perfect straight out of the oven, you'll love the soft potato nestled amongst golden puffs of egg and feta with a hint of nutmeg, crispy pine nuts and caramelised red onion.
I love a Spanish Omelette - soft, fluffy egg emerging around mounds of potato - but I wanted something that could be more of a complete dinner, and so I created this version.
It has all the traditional elements of a spanish omelette; thin slices of red onion, soft potato, nutmeg, feta, but then I added some Spinach for some extra greens, and an absolutely delicious coriander, pine nut and lemon dressing and, somewhat unexpectedly, it complements the dish so, so well. I’ve made it many times since then and it is just so satisfyingly good. Let me know how you like it too.
Jump to:
Spanish Omelette Ingredients
- Potato
- Red onion
- Coriander
- Tasty cheese
- Egg
- Nutmeg
- Feta cheese
- Olive oil
- Baby spinach (sub frozen)
- Pine nuts
- Lemon
- Salt and pepper
See recipe card for quantities.
How to make Spanish Omelette
1. Preheat your oven to 200 C. Peel potatoes, roughly chop, cover with water and microwave on high for 6 minutes.
- 2 large potatoes
2. Peel and slice onion into wedges. Roughly chop coriander. Grate tasty cheese.
- 1 red onion
- ½ bunch coriander
- 60g tasty cheese
3. In a bowl, mix together eggs, nutmeg, salt and pepper. Crumble in half the feta and add half the tasty cheese, and mix to stir.
- 9 eggs
- ½ teaspoon nutmeg
- Salt and pepper
- 50g feta cheese
- 30g tasty cheese
4. Place a deep, oven-proof, non-stick frying pan or casserole dish on medium heat. Add olive oil, onion and salt and pepper and cook, stirring until the onion has softened. Add baby spinach (sub. frozen) and cook until the spinach has wilted.
TIP: If you’ve used defrosted frozen spinach, cook off the excess liquid in the pan.
- 1 tablespoon olive oil
- 1 red onion
- Salt and pepper
- 200g baby spinach (frozen spinach works well too)
5. Once potatoes have cooked, drain and add into the pan with a little more oil. Mix so everything is well coated. This will make it easier to remove the frittata from the pan later. Add a little salt and pepper here now too.
- 1 tablespoon olive oil
- Salt and pepper
6. Take the pan off the heat and pour in the egg mixture and stir briefly (you don’t want the egg starting to set while you stir or it will become like scrambled eggs).
Top your frittata with the rest of the feta, grated cheese and half the pine nuts then put in the hot oven for 15 minutes.
TIP: Put the pine nuts on top last so they brown in the oven.
If you are worried about your little one eating pine nuts, don’t add them to the top of your frittata. Instead, place on a separate tray and brown in the oven, then serve on adult plates only.
- 50g feta cheese
- 30g tasty cheese
- 2 tablespoon pine nuts
7. In a small blender or chopper, place lemon juice, coriander, olive oil and pine nuts and whizz to make a zingy green sauce.
- Juice of 1 lemon
- ½ bunch coriander
- 2 tablespoon olive oil
- 2 tablespoon pine nuts
8. Once the frittata has cooked (it should be golden and puffed up and not jiggle in the middle), take it out of the oven and give it a few minutes to rest. Slice into the number of serves you need, then put a little olive oil on a spatula and slide around the edge of the pan to help get the slices out. Serve with coriander dressing dolloped over the top.
For little ones, cut into fingers and serve dressing on the side.
If you cooked pine nuts separately, add them to the adult plates.
- 1 teaspoon olive oil
Substitutions
- Vegetarian - This recipe is vegetarian.
- Gluten Free - This recipe is gluten free.
- Dairy Free - To make this recipe dairy free, swap the feta and tasty cheese for other salty ingredients, like chopped olives or sundried tomatoes, and add extra eggs to replace the bulk of the cheese.
Kid-Friendly Variations
- This is already a very kid friendly dish. You can skip pine nuts if they are too small to swallow them, and you can also reserve the coriander dressing to the side if they would prefer.
Equipment
You will need an oven, a microwave, a microwave-proof bowl, an oven-proof deep frying pan or casserole dish, a stovetop, a small blender or chopper.
Top tip
Make sure you take your pan off the heat when you add the egg mixture to the pan. You want the eggs to puff up gently and not burn.
Recipe
Spanish Omelette with a Twist
Equipment
- Oven
- Microwave
- Microwave proof bowl
- Oven-proof deep frying pan or casserole dish
- Stovetop
- Small chopper or blender
Ingredients
- 2 potatoes large
- 1 red onion
- ½ bunch coriander
- Tasty cheese 60g
- 9 eggs
- ½ teaspoon nutmeg
- Feta cheese 100g
- Olive oil ¼ cup
- 200 g baby spinach frozen spinach works well too
- Pine nuts 4 tbsp
- 1 lemon
- Salt and pepper
Instructions
- Preheat your oven to 200 C (400 F). Peel potatoes, roughly chop, cover with water and microwave on high for 6 minutes.2 potatoes
- Peel and slice onion into wedges. Roughly chop coriander. Grate 60g tasty cheese.1 red onion, ½ bunch coriander, Tasty cheese
- In a bowl, mix together eggs, nutmeg, salt and pepper. Crumble in 50g of feta and 30g of tasty cheese, and mix to stir.9 eggs, ½ teaspoon nutmeg, Feta cheese, Salt and pepper, Tasty cheese
- Place a deep, oven-proof, non-stick frying pan or casserole dish on medium heat. Add a tablespoon of olive oil, onion and salt and pepper and cook, stirring until the onion has softened. Add baby spinach (sub. frozen) and cook until the spinach has wilted.TIP: If you’ve used defrosted frozen spinach, cook off the excess liquid in the pan.1 red onion, Olive oil, Salt and pepper, 200 g baby spinach
- Once potatoes have cooked, drain and add into the pan with a tablespoon of olive oil. Mix so everything is well coated. This will make it easier to remove the frittata from the pan later. Add a little salt and pepper here now too.Olive oil, Salt and pepper
- Take the pan off the heat and pour in the egg mixture and stir briefly (you don’t want the egg starting to set while you stir or it will become like scrambled eggs).Top your frittata with the remaining 50g of feta, 30g grated cheese and 2 tablespoon pine nuts then put in the hot oven for 15 minutes.TIP: Put the pine nuts on top last so they brown in the oven.If you are worried about your little one eating pine nuts, don’t add them to the top of your frittata. Instead, place on a separate tray and brown in the oven, then serve on adult plates only.Tasty cheese, Feta cheese, Pine nuts
- In a small blender or chopper, place lemon juice, coriander, 2 tablespoons olive oil and 2 tablespoons pine nuts and whizz to make a zingy green sauce.½ bunch coriander, Olive oil, 1 lemon, Pine nuts
- Once the frittata has cooked (it should be golden and puffed up and not jiggle in the middle), take it out of the oven and give it a few minutes to rest. Slice into the number of serves you need, then put a teaspoon of olive oil on a spatula and slide around the edge of the pan to help get the slices out. Serve with coriander dressing dolloped over the top.For little ones, cut into fingers and serve dressing on the side.If you cooked pine nuts separately, add them to the adult plates.Olive oil
Leave a Reply