Stuffed Spanish Omelette
Tortilla Rellena

Back to our Spanish Recipes The tortilla is an amazingly flexible dish.  It can used as a sandwich filler for a bocadillo de tortilla, a popular portable breakfast throughout Spain.  In this simple recipe, the filling becomes what is filled, literally a “stuffed tortilla”.  Served with a salad, tortilla rellena makes an unusual and tasty lunch dish.

Difficulties	Cooking Time	Servings
	15min.	4 Main

Ingredients

• 1 jar La Buena Vida Tortilla mix
• 4 large eggs
• 1 large onion, diced into 1 cm cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• Filling of choice (piquillo peppers, tuna, chorizo, ham, “russian salad”, tomato, grilled meats)

Instructions

1. Heat the tortilla mix with 1/2 TBSP olive oil (and chopped onion if using) over a low heat in a non stick pan for 4 minutes.
2. Whisk the eggs in a bowl and add a pinch of salt.
3. Add the heated potato mix to the whisked eggs and mix together thoroughly.
4. Wipe clean the pan with kitchen paper, add another 1/2 TBSP of olive oil and return to the heat.
5. Add the egg mixture and cook over a gentle heat for about 5 min. the tortilla is ready to flip when it's cooked about 1 cm from the edge of the pan.
6. Turn off the heat and place a plate slightly larger than the pan over top of the pan. Invert the pan, allowing the tortilla to fall onto the plate, cooked side up.  
7. Wipe clean the pan with kitchen paper, add another 1/2 TBSP of olive oil and return to the heat.  Gently slide the tortilla back onto the pan, cooked side up. 
8. Turn out onto a plate and allow to cool.
9. Cut the cool tortilla into quarters and slice into the tortilla quarter to open the middle.
10. Insert your filling of choice and enjoy!

Tips and Variations

• The tortilla is generally eaten at room temperature.  The filling however can be hot or cold.  We recommend you try Pimientos del piquillo salteados con ajo as a filling, piquillo peppers warmed in a little olive oil with garlic.