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Omelette of Breadcrumbs

Cuisine of Spain The omelette of breadcrumbs (in Spanish, tortilla de pan rallado) is a traditional recipe from Málaga, Spain. The origins of the recipe are uncertain and diverse. The Romans cooked an omelette shaped cake which they called ovorum torta. The omelette recipe "with milk", with honey and ground black pepper, collected by Apicius, reveals his age

Omelette of Breadcrumbs prepared recipe
PrepNot statedCook10 minServes2LevelEasy
Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

  • Read all 3 method steps from beginning to end.
  • Measure and arrange all 6 listed ingredients.
  • Set aside about 10 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

You can decorate the omellete with small slices of tomato or similarly, something not too fancy. It is usually served in a shaped cake.

Try beating the egg whites separately and then adding the yolks. You will get a more spongy omelette.

The amount of breadcrumbs can be modified by the diners. Adding more breadcrumbs makes a thicker omelette. Similarly, with less breadcrumbs, you will get a lighter omelette.

Adapted from the source recipe's notes.
Step by step

Method

  1. 01

    Beat the eggs, adding finely chopped garlic and parsley successively.

  2. 02

    Add breadcrumbs, making sure the mixture is uniform.

  3. 03

    Cook the omelette over low heat with a few drops of cooking oil to prevent sticking.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!
Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Daniel Capilla; view original image record .

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