Description
This Spanish Cucumber Omelet, or Tortilla de Pepino, combines tender sautéed cucumber, sweet onions, garlic, and fluffy eggs into a flavorful and satisfying dish. Delicious served warm, at room temperature, or chilled, it is a versatile meal perfect for any time of day.
Ingredients
1/4 cup extra virgin olive oil (60 ml)
1 English cucumber (12 oz / 340 g), sliced into 1/4-inch rounds
2 medium yellow onions, roughly chopped
3 cloves garlic, chopped
4 large eggs
2 tablespoons chopped chives (5 g)
Sea salt, to taste
Black pepper, to taste
Instructions
- Slice the cucumber into 1/4-inch rounds. Place the slices in a colander over a bowl, season with salt, and let them rest to release excess moisture.
- Roughly chop the onions and garlic. In a large bowl, whisk together the eggs, chopped chives, salt, and black pepper until well combined.
- Heat a large frying pan over medium heat and add the olive oil. Add the onions and sauté for 6 to 8 minutes, stirring every 1 to 2 minutes until softened.
- Pat the cucumber slices dry with paper towels and remove any excess salt if needed.
- Add the cucumber slices to the onions and cook for about 4 minutes, stirring occasionally.
- Add the garlic and black pepper, then cook for 1 minute while stirring continuously until fragrant.
- Remove the pan from the heat and transfer the vegetables into the bowl with the eggs, reserving the olive oil in the pan. Stir to combine and let rest for 3 to 4 minutes.
- Heat a 24 cm (9.5-inch) nonstick frying pan over low-medium heat and add the reserved olive oil.
- Pour the egg and cucumber mixture into the pan and spread it evenly. Cook for 3 to 4 minutes without stirring.
- Place a plate slightly smaller than the pan over the omelet and carefully invert it onto the plate. Slide the omelet back into the pan and gently compact the edges.
- Cook for another 3 to 4 minutes until the eggs are set but still tender.
- Transfer the omelet to a serving dish and serve warm, at room temperature, or chilled.
Notes
Add diced red bell peppers for extra color and sweetness.
Include cooked potatoes for a more traditional Spanish tortilla variation.
Fresh parsley or dill can be substituted for the chives.
Sprinkle grated Manchego or Parmesan cheese into the egg mixture for added richness.
Add a pinch of red pepper flakes for gentle heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This omelet is excellent served cold straight from the refrigerator.
Reheat gently in a skillet or microwave to maintain a tender texture.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 186 mg
