Tortilla Espanola - Snack and Sandwich

Tortilla Espanola is a thick omelet with potato and onions. It can be served hot or at room temperature. It tastes good irrespective of the temperature, it is very versatile. I made this for a dinner party I had a couple of weeks back. I served it as an appetizer on a slice of baguette at room temperature.  I also used it for my open faced sandwich and this time served it warm. Both ways it was delicious.

To make Tortilla Espanola, instead of frying potato and onion, I pan fried the vegetables. I made sauce out of pumpkin seed, cilantro and parsley to pair with the tortilla espanola wedges.

Tortilla Espanola - Snack and Sandwich Recipe

Tortilla Espanola
1 big  russet potato

1/2 of a white onion ( about 1 cup)

1/2 TBS olive oil

salt and pepper

3/4 cup sweet peas

1/2 tsp cumin powder

1/2 tsp cayenne 

chopped parsley

6 eggs

Peel the potatoes and cut it into small cubes. Do a rough chop on the onion. Then add oil to a pan, when oil gets medium hot add potato,onion, salt and pepper to it. Stir fry it till the potato gets soft. Add frozen sweet peas. Stir it till it takes chill off from the frozen peas. Then add cumin powder and parsley to the potato and onion mixture. Let the mixture cool down, otherwise it will scramble the eggs when you add it to the egg mixture.

Lightly beat the 6 eggs in a bowl. Add salt, pepper, cumin, cayenne to the egg mixture.  Combine the eggs and potato-onion mixture.


Add oil to a non-stick skillet. When the oil gets moderately hot, add the egg mixture. Cover it with a lid and turn the stove to medium-low heat. Let it sit for few minutes till the edge starts to settle. Then flip the omelet using a fish spatula. Fish spatula really helps in keeping the omelet intact. If  the omelet breaks a little that is not a big deal! Then after flipping the omelet cover it with a lid and cook it on a low flame for five more minutes till the omelet gets floppy and eggs cook through. By that time the omelet will have a nice brown color on it too.

Pumpkin seed green sauce 

1 cup of toasted pumpkin seed

1 cup of fresh cilantro

1/2 cup fresh mint

1 tsp chopped jalapeno

1 garlic clove

1 tsp lemon zest

Juice of 1 lemon

Salt and Pepper

1/2 cup olive oil

1/2 cup home made chicken stock or water

Combine all the ingredients except oil and chicken stock in the food processor. Process until the mixture gets smooth. While the food processor is running, add in the olive oil. You can thin out the sauce using water. I had home made chicken stock at hand, so for more flavor I used it to thin out the sauce.

Tortilla Espanola wedge on baguette

Cut the baguette into 1/2 inch slices. Put a small tortilla espanola wedge on the baguette slice and top it with the pumpkin seed green sauce

Tortilla Espanola sandwich

Take a whole grain bread slice, spread the pumpkin seed green sauce on it. Add a large warm tortilla espanola wedge and arugula on the bread slice. This makes a really good, tasty sandwich.