Name: Spanish Omelet Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 plum tomato; 1 tbsp extra-virgin olive oil; ¼ cup red bell pepper; ¼ cup green bell pepper; 2 tbsp yellow bell pepper; salt; ground black pepper; 8 eggs; ¼ cup black olives; 3 Serrano ham; 6 leaves basil

Spanish Omelet Recipe

Bambi Waters Modified: November 12, 2023

Photos of Spanish Omelet Recipe

There’s no trick to getting a Spanish omelet to come out a perfect shape. It’s because it will be the same round shape as the pan. And if you use a nonstick pan, there’s even less chance of an unsightly mishap. And flat omelets are just as beautiful in their way as the classic kind.

Add enough embellishments to them in the form of meat or other proteins, vegetables, cheese, herbs, and spices, and the ingredients appear as appealing shapes and colors against the pale yellow, flat-as-a-pancake background of beaten egg.

How To Make Spanish Omelet

This Spanish omelet beats any other omelet because of the amount of ingredients that fill it up. This is an ultimate omelet that you'll be glad to have for breakfast.

Prep: 15 mins

Cook: 25 mins

Total: 40 mins

Serves:

Ingredients

1 plum tomato, or Roma tomato
1 tbsp extra-virgin olive oil, plus more for drizzling
¼ cup red bell pepper, diced
¼ cup green bell pepper, diced
2 tbsp yellow bell pepper, diced
salt
ground black pepper
8 eggs
¼ cup black olives, pitted
3 Serrano ham , or prosciutto, sliced into thin ribbons
6 leaves basil, cut

Instructions

Preheat the oven to 400 degrees.
Bring a small saucepan of water to a boil.
Fill a small mixing bowl with ice and water.
With a small, sharp knife, cut out the core of the tomato and, on its opposite end, score a shallow X in its skin.
Place the tomato in a slotted spoon and lower it into the boiling water; leave until its skin begins to wrinkle, about 30 seconds.
With the slotted spoon, immediately transfer the tomato to the ice water to cool.
Peel the tomato with your fingertips and, if necessary, the knife.
Cut it crosswise in half, remove its seeds with a fingertip, and then cut the tomato into small dice. Set aside.
Heat a heavy nonstick ovenproof skillet over medium heat.
When the pan is hot, add the olive oil.
When the oil is hot enough to swirl easily, add the peppers and sauté, stirring occasionally, until they start to caramelize, about 5 minutes.
Season with salt and pepper.
Add the tomatoes and cook for 2 minutes more.
Meanwhile, break the eggs into a large bowl.
Season with salt and pepper and whisk well.
Add the eggs to the pepper-tomato mixture and stir constantly until curds start to form.
Cook until the mixture has begun to set but is still fairly moist.
Remove the skillet from the heat and scatter the olives and ham over the top.
Put the skillet in the oven and cook until the omelet is completely set but still slightly moist, about 5 minutes more.
Remove from the oven and sprinkle with the basil.
Drizzle the top with extra-virgin olive oil and let the omelet sit for 5 minutes.
Cut it into wedges and serve.