How do I make mini Spanish omelettes at home?

To make mini Spanish omelettes, start by peeling and thinly slicing 2 medium potatoes and 1 small onion. Cook them gently in olive oil over medium heat until soft but not browned, about 10 minutes. Beat 4 eggs in a bowl and mix in the cooked potatoes and onions, seasoned with salt and pepper. Heat a non-stick pan, pour in small portions of the mixture, and cook on low heat until the bottoms set. Flip carefully and cook the other side until golden. Serve warm or at room temperature. These bite-sized omelettes make a perfect snack or appetizer.

What are the key ingredients in a traditional Spanish omelette?

The traditional Spanish omelette, or tortilla española, mainly uses potatoes, eggs, onions, olive oil, and salt. Potatoes provide a creamy texture, while onions add sweetness. Olive oil is essential for cooking the potatoes slowly until tender without browning them. Some variations skip onions, but they are typical in most recipes. The eggs bind everything together, creating a thick, satisfying dish. Using fresh, quality ingredients will give the best flavor and texture.

Can I prepare mini Spanish omelettes ahead of time?

Yes, mini Spanish omelettes can be made ahead and stored in the refrigerator for up to 3 days. After cooking, allow them to cool completely, then place them in an airtight container. Before serving, you can enjoy them cold, at room temperature, or warm them briefly in a microwave or skillet. Preparing in advance makes them a convenient option for parties or quick snacks. Reheating gently helps prevent dryness and preserves the omelette’s soft texture.

What variations can I try with mini Spanish omelettes?

You can customize mini Spanish omelettes by adding ingredients like diced bell peppers, chorizo, spinach, or cheese for extra flavor. Herbs such as parsley or chives also enhance the taste. For a lighter option, use egg whites or reduce the amount of olive oil. Keep in mind that adding watery vegetables like tomatoes requires draining them well to avoid sogginess. Experimenting with different fillings offers delicious twists while maintaining the classic omelette base.

How can I serve mini Spanish omelettes for a party?

Mini Spanish omelettes make excellent finger food for gatherings. Serve them warm or at room temperature on a platter with toothpicks for easy picking. Pair them with a variety of dipping sauces like aioli, salsa, or a light tomato sauce. Complement the dish with olives, cured meats, and crusty bread to create a tapas-style spread. Presenting them attractively encourages guests to try this flavorful and convenient snack.

Mini Spanish Omelettes Recipes With 5 Easy Classic Ingredients

Name: Mini Spanish Omelettes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Spanish
Ingredients: – 2 tablespoons olive oil; – 300 grams Cornish new potatoes; – 1 small red onion (approximately 100 grams); – 75 grams chorizo sausage; – 6 large eggs

Description

🥚 Mini Spanish Omelettes are a delicious way to enjoy a classic Spanish dish in a convenient, bite-sized form.
🍽️ These mini omelettes use simple ingredients and easy techniques, making them perfect for quick meals or snacks.

Ingredients

– 2 tablespoons olive oil

– 300 grams Cornish new potatoes

– 1 small red onion (approximately 100 grams)

– 75 grams chorizo sausage

– 6 large eggs

Instructions

1-Start by preheating the oven to 180°C (350°F/Gas Mark 4) and brushing a 12-hole muffin tin with 1 tablespoon of olive oil. Scrub the 300 grams of Cornish new potatoes under running water, then boil them whole for 10 minutes until almost cooked. Drain and let them cool while you peel and finely slice the 1 small red onion and chop the 75 grams of chorizo sausage.

2-Once the potatoes are cool, slice them into rounds. Heat the remaining tablespoon of olive oil in a large frying pan and sauté the onion and chorizo for a few minutes until the onion softens. Add the sliced potatoes and fry for another 2 minutes, stirring gently.

3-Assembling and Baking Divide the potato mixture evenly into the prepared muffin tin. In a bowl, beat the 6 large eggs and pour them evenly over the mixture. Bake for about 20 minutes until the omelettes are puffed and golden. Let them cool slightly before serving warm with a leafy salad, or cool completely for snacks.

Notes

🥄 Using a silicone muffin tin or muffin cases can prevent sticking.
🥶 These mini omelettes can be stored in the refrigerator after cooling for easy meal prep.
🥛 The recipe works well without cheese, making it suitable for dairy-free diets.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking, Sautéing
Cuisine: Spanish

Nutrition

Serving Size: 1 mini omelette
Calories: 120 kcal
Sugar: 1 g
Sodium: 250 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1.5 g
Protein: 6 g
Cholesterol: 140 mg

Keywords: Mini Spanish Omelettes, Classic Spanish Omelettes, Easy Omelette Recipe, Chorizo Omelettes