Are you ready to try something incredible? We bring you a stuffed tortilla that we already told you... it will not leave you indifferent! Spanish omelette stuffed with mortadella and cheese. It is not difficult to do, it is juicy, delicious and you will enjoy a new flavor in your tortilla.

For the filling we have used bologna mortadella (it is also very tasty with olive mortadella) and a grated cheese mix to melt. You can use your favorite cheese, if you want, for example, use slices of edam, soft or semi-manchego cheese, gouda, havarti, emmental... in short, any cheese that you like and that melts well in the heat.

This time we will fill it while we are curdling it in the pan. We have to put a pan with a bit of oil over high heat, add 1/2 of the potato and egg mixture, fill it with the slices of mortadella and cheese, and then add the rest of the potato and egg mixture on top. As simple as that. Then we turn it over and cook it on the other side. We leave it all written below in the step by step. It looks spectacular! We guarantee it.

TRICK: If we don't curdle it excessively in the pan, it will be super juicy and it will be a delicious dish to eat the next day (if we have something left over of course hehehe).

Spanish omelette stuffed with mortadella and cheese

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Spanish omelette stuffed with mortadella and cheese. It is not difficult to make, it is juicy, delicious and you will enjoy a new flavor in your omelette.

Irene Arcas

Kitchen: Spanish, International
Recipe type: incoming
Calories: 350
Rations: 8

Cooking time: 50M
Total time: 50M

Ingredients

600 g potatoes cut into large and regular chunks
700 g of water
200 g onion, quartered
300 g olive oil
8 size M eggs or 6 size L eggs
1 teaspoon of salt + 1/4 teaspoon of salt (for the eggs)
4 slices of mortadella
4 slices of cheese

Preparation

We put the potatoes and the water in the glass and chop 2 seconds, speed 5. Pour into the basket to drain the potatoes (if there are any large pieces left, cut them with a knife).
We rinse the potatoes under the tap until the water runs completely clean, to remove the starch. Add 1 teaspoon of salt and stir with your hands so that all the potatoes are well impregnated.
We put the onion in the glass and chop 2 seconds, speed 5.
With the spatula, we lower the onion to the bottom of the glass. We place the butterfly on the blades, add the oil and fry 8 minutes, temperature 120 ° C, left turn, speed 1.
Add the clarified and drained potato and program 16 minutes, temperature 100 ° C, turn to the left, spoon speed.
We check that the potatoes are tender and to our liking. If not, we program a few more minutes, same speed and same temperature.
We remove the butterfly. We put the potatoes in the basket placed on a bowl to recover the oil (we reserve to curdle the tortilla and use in another preparation) and we put them in a bowl.
We rinse the glass with cold water to lower the temperature.

Directly put the eggs and salt in the glass and beat 10 seconds, speed 3. Pour the egg mixture into the bowl with the potatoes and mix. We let rest for 10 minutes.
Put 2 tablespoons of the reserved oil in a frying pan and heat over high heat. Add 1/2 of the potatoes and eggs preparation, fill with the mortadella and cheese loaches, and cover with the rest of the potatoes and eggs.
We leave you the indications by time according to how you like it juicy:
- 30 seconds for each side strong fire: very juicy (as you can see in the photo)
- 1 minute for each side on medium-high heat: a little more curdled but a little juicy
- 1:30 minute for each side on medium-low heat: curd.
- 2 minutes per side on low heat: very curdled.

ThermoRecetas

Spanish omelette stuffed with mortadella and cheese

Spanish omelette stuffed with mortadella and cheese

Ingredients

Preparation

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