Whole golden Spanish potato omelette (tortilla española) on a white plate over turquoise cloth.

Spanish · openly licensed

Tortilla Canaria

Name: Tortilla Canaria
Yield: 2–3
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 150 grams yellow onions, diced; 2 cloves garlic, chopped; 1 teaspoon parsley; 1 teaspoon tarragon; 300 grams tomatoes, diced; Salt to taste; 6 eggs, scrambled

The tortilla canaria (Spanish for Canary Islands omelet) originated in Spain's Canary Islands, an island chain to the southwest of Spain and off the western coast of Africa.

15–20 minutes2–3Level 1

Gather first

Ingredients

2 tablespoons olive oil
150 grams yellow onions, diced
2 cloves garlic, chopped
1 teaspoon parsley
1 teaspoon tarragon
300 grams tomatoes, diced
Salt to taste
6 eggs, scrambled

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Make it

Method

Sauté the onions and the chopped garlic in olive oil with the parsley and tarragon until the garlic is slightly brown.
Add the tomatoes and salt. Sauté until the tomatoes are tender. Remove from heat.
Make two open omelets from the scrambled eggs.
Place the cooked vegetables into the center of each omelette and fold them over.
Serve hot.