Spain is renowned for its delicious omelettes, with the Spanish potato omelette or Tortilla de patatas being one of the most popular.
However, today we are making a new recipe that is inspired by the Bar Ecus restaurant in Seborbe.
We present to you the Tortilla de Queso al Ajillo, a cheesy omelette that’s cooked in garlic-infused olive oil and topped with a parsley and garlic sauce.
How to Make a Spanish Cheesy Garlic Omelette
Parsley and Garlic Sauce
To start, we will make the parsley and garlic sauce. Begin by adding two roughly chopped cloves of garlic and a quarter cup of fresh parsley (16 grams) to a mortar with a pinch of sea salt.
Using a pestle, pound down on the ingredients until they form a paste-like texture. If you don’t have a mortar and pestle, you can use a food processor or handheld blender.
Then, add two tablespoons of extra virgin olive oil (30 milliliters) and mix well. Set aside for later.
Cooking the Omelette
Next, heat a non-stick frying pan with medium heat. Crack two eggs into a bowl and whisk them together. Season with a kiss of sea salt and freshly cracked black pepper. Once the pan is hot, drizzle in two tablespoons of garlic-infused olive oil (30 milliliters). Immediately add the whisked eggs and lower the heat to low-medium. Cook the egg mixture without mixing it for about 30 seconds. Remember to lower the heat, or the omelette can brown too quickly.
Gently push the omelette from the outer edges towards the center, letting the runny egg mixture go into the empty part of the pan. Keep doing this until there’s no more runny egg mixture left. Add a couple of slices of cheese, such as mozzarella, havarti, or cheddar, that easily melts, and fold the omelette together. Gently flip the omelette and cook for another 30 seconds until the eggs are cooked through and the cheese is melted.
Serving the Omelette
Transfer the omelette to a serving dish and top it off with some of the parsley and garlic sauce. The amount we made is enough for four omelettes. Enjoy the Tortilla de Queso al Ajillo, a beautiful Spanish cheesy garlic omelette that’s super easy to make, has a beautiful presentation, and is done within minutes.
Final Thoughts
Eggs and garlic are already an incredible combination, and when you add cheese, it becomes even better. This dish is perfect for breakfast, brunch, or a light lunch. Don’t forget to subscribe to our channel and hit the bell icon to get notified when we release new content. Try out this omelette recipe and let us know what you think!
PrintThe BEST Cheesy Garlic Omelette EVER
Description
This omelette recipe is a twist on the traditional Spanish potato omelette, using garlic-infused olive oil and cheesy goodness. The parsley and garlic sauce adds a zingy, herby flavor to the dish. It’s a quick and simple recipe that’s perfect for a lazy weekend brunch or a light lunch.
Ingredients
2 tbsp garlic-infused olive oil 30 ml
2 eggs
2 slices mozzarella cheese
2 cloves garlic
1/4 cup fresh parsley 16 grams
2 tbsp extra virgin olive oil 30 ml
pinch sea salt
dash black pepper
Instructions
Make the parsley and garlic sauce: Add two roughly chopped cloves of garlic and a quarter cup of fresh parsley (16 grams) to a mortar with a pinch of sea salt. Using a pestle, pound down on the ingredients until they form a paste-like texture. If you don’t have a mortar and pestle, you can use a food processor or handheld blender. Then, add two tablespoons of extra virgin olive oil (30 milliliters) and mix well. Set aside for later.
Heat a non-stick frying pan with medium heat.
Crack two eggs into a bowl and whisk them together. Season with a kiss of sea salt and freshly cracked black pepper.
Once the pan is hot, drizzle in two tablespoons of garlic-infused olive oil (30 milliliters).
Immediately add the whisked eggs and lower the heat to low-medium. Cook the egg mixture without mixing it for about 30 seconds. Remember to lower the heat, or the omelette can brown too quickly.
Gently push the omelette from the outer edges towards the center, letting the runny egg mixture go into the empty part of the pan. Keep doing this until there’s no more runny egg mixture left.
Add a couple of slices of cheese that easily melts, such as mozzarella, havarti, or cheddar, and fold the omelette together.
Gently flip the omelette and cook for another 30 seconds until the eggs are cooked through and the cheese is melted.
Transfer the omelette to a serving dish and top it off with some of the parsley and garlic sauce.
Enjoy your Tortilla de Queso al Ajillo, a delicious Spanish cheesy garlic omelette that’s easy to make and perfect for breakfast, brunch, or a light lunch.
