Spanish omelets perfect to make for guests ahead of time

A Spanish omelet (or Tortilla Espanola) is a classic tapas dish served all over Spain. But it's so easy to make that we can enjoy it at home, too. There are as many variations as there are cooks, and that flexibility is what makes this do-ahead dish so wonderful.

Today's recipe produces small, individual-size servings, which means they can be baked ahead. It's a treat to have a variety of options for the same recipe. Try adding manchego cheese or goat cheese, roasted red peppers or green, yellow or orange bell peppers. If you are cooking for carnivores, add ham, crisped bacon, pancetta or chorizo. You can even get creative with the type of potato you use and its cut. Shredded refrigerated hash browns get this dish to the oven in less than 20 minutes, and I love the texture of the shredded potatoes when folded with the eggs.

Tortilla Espanola is most often served at room temperature, so all the flavors come through. You can make these Mini Spanish Omelets ahead and freeze them for up to three weeks. Thaw and bring to room temperature before serving. Enjoy!

Menu Suggestion:

Mini Spanish omelet

Steamed green beans

Rustic bread

• Alicia Ross is the co-author of "Desperation Dinners!" Contact her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to Or visit the Kitchen Scoop website at

Mini Spanish Omelets

2 to 3 teaspoons olive oil

1 package (20 ounces) refrigerated hash brown potatoes (see Cook's Note)

1 small onion, chopped

8 large eggs

1 teaspoon sodium-free seasoning blend, such as Mrs. Dash

½ cup parmesan cheese

Salt and black pepper to taste, if desired

Preheat oven to 350 degrees. Spray a 12-muffin pan with nonstick cooking oil and set aside.

Heat the olive oil in a large skillet over medium-high. Cook the potatoes and onion, stirring occasionally, until the potatoes begin to turn golden brown, about 12 to 15 minutes. Remove from the skillet to cool.

In a large bowl, combine the eggs, seasoning and parmesan cheese. (Add additional ingredients, if desired.) Stir just enough to mix, but do not whisk or beat the eggs. Add in the potatoes and onion mixture and fold to incorporate. Spoon by ½ cup into the prepared muffin pan. Bake for 25 minutes or until each omelet is puffed and brown along the edges. Cool 5 minutes in the pan; then remove to cool to room temperature. Serve at room temperature.

Start to finish: 20 minutes prep time, 25 minutes baking time, about 1 hour cooling time

Makes 12 omelets

Cook's Note: If you use regular potatoes and peel, slice or shred them, you will need 3 cups.

Approximate values per omelet: 107 calories, 5 g fat (1.5 g saturated), 126 mg cholesterol, 6 g protein, 11 g carbohydrates, 1 g dietary fiber, 102 mg sodium.

Alicia Ross

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