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Paleo Pintxos Week – Recipe 5 of 7 – Spanish Omelet

June 25th, 2014
Tortilla, Spanish Omelet
One of my favorite things to eat on this earth are omelets, so imagine my excitement when I found out they’re perfectly acceptable to eat in San Sebastian at any time of day – breakfast, lunch, dinner, hot or cold…Now that’s my kind of omelet!


The Tortilla Espanola (The Spanish Omelet) is one of the most traditional dishes of San Sebastian and there are plenty of variations for this local dish.

Some Tortilla Espanola combinations include the most common, Tortilla de Patata (Potato omelet, shown below). Just NOMS.
Tortilla Espanola


Another common traditional omelet is the Tortilla de Bacalao (salted cod). Never have I ever tried fish and eggs together but it was (without a doubt) incredibly delicious!


Tortilla de Bacalao


Others Tortilla Espanola variations included chives. Some included anchovies. We also had some with baby eels. All of them left me happy and reaffirmed my passion for omelets.


However, my favorite version of the Spanish Omelet was the one I made in our San Sebastian apartment, which included pork belly, leeks and potatoes…and lucky for you, I’m sharing the recipe.


Of course, you can follow the recipe or add your twist to the perfect omelet, using fresh, local, tasty ingredients. After all, Spanish cooking is all about creativity and personalization. When it comes to pintxos, you can’t go wrong.


Spanish Omelet


2 tbsp grass-fed butter or coconut oil
1/4 pound pork belly, chopped into 1/2 inch pieces
2 leeks, chopped into 1/2 inch pieces (set aside a handful of finely chopped leeks for garnish)
1 potato (optional, chopped in 1/2 inch cubes)
6 eggs
2 cloves garlic, minced
Salt and Pepper
Spanish Omelet Ingredients
– In a large stainless steel or ceramic pan (make sure the handles are oven safe), melt a tsp of coconut oil or grass-fed butter over medium heat.
– Add the potatoes and cook for 5 minutes before adding the leeks, pork belly and garlic, stirring gently for 15 minutes until browned.
– Let the mixture cool a little bit, strain and set aside.
tortilla ceramic pan
– Pre-heat the broiler to a low/medium setting.
– In a large bowl, beat the eggs and then stir in the potatoes, pork belly and leeks along with a tsp of salt and pepper.
tortilla large bowl
– Over medium heat, melt another tsp of coconut oil or grass-fed butter in the pan and pour the egg mixture back in the pan to cook gently for 5-8 minutes, tilting the pan now and using a spatula to pull up the edges to help the eggs set.
tortilla pan
 – To finish, put the pan under the broiler to finish for a minute. Pull it out and insert a small knife into the center of the tortilla to check for doneness – the knife should emerge clean but a tiny bit runny. If it’s still wet, continue to broil it for 30 second increments.
 – Now for the fun part! Put a large plate over the top of the pan and with one hand on the bottom of the plate and one hand on the pan handle, carefully flip the tortilla onto the plate. Don’t burn yourself and don’t drop the plate. If you can do this successfully, then you’ll see something like this:
tortilla plate


Let the tortilla cool a bit before cutting into small wedges and serve.


As they say in Basque, “On Egin,” which means enjoy your meal (or the equivalent to Bon Appetit in French).
Salud and come back for tomorrow’s pintxo recipe. Only 2 more left!

Susan & Chris
You can follow our travels on Instagram & Facebook  here. :)PS: Need more Paleo Approved Recipes?
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Paleo Spanish Omelet
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