Spanish omelette (Tortilla) with colourful market-fresh salad

01. March 2011

For 4 persons

Spanish omelette (Tortilla) 


  • 300 g potatoes Type A, smaller
  • 100 g onion
  • 8 eggs, fresh
  • 100 g cherry tomatoes
  • 60 g Chorizo (spicy paprika sausage) or salami
  • 20 g parsley
  • Olive oil
  • Salt and pepper from the mill 

Preparatory work

  • Wash the potatoes, cook in salted water until “al dente”, allow to cool slightly, peel and then cut into slices 4 mm thick
  • Peel the onion, chop finely and glaze in a little olive oil until colourless
  • Break the eggs into a bowl, stir and season with salt and pepper from the mill
  • Wash the cherry tomatoes and cut into quarters
  • Cut the Chorizo (spicy paprika sausage) or salami into small cubes
  • Wash the parsley, pluck, spin in a salad spinner and chop finely  
  • Mix all the ingredients together, season to taste and place in the refrigerator for 30 minutes


Put a little olive oil into a coated frying pan and warm slightly. Now add the refrigerated egg mass, frequently whisking so that the egg mass thickens better.

Variant 1: Fry the Tortilla at a low heat until golden brown on both sides. Drop the pancakes onto a plate, cut into equally sized pieces and glaze with olive oil. Serve immediately.

Variant 2: Fry the pancakes until golden brown on one side, and then cook until ready on the oven with 180 °C top heat. Keep the handle of the frying pan outside of the oven.


Colourful market-fresh salad with herbs and edible flowers


  • 400 g spring lettuce, trimmed, washed and spun.
  • 20 g edible flowers (e.g. plucked nettle flowers, marigolds, rose petals, plucked red clover, etc.)
  • 5 g young wild garlic, washed, plucked dry and coarsely cut into strips
  • 2 g chervil, plucked
  • 5 g dandelion, cleaned and washed
  • 2 spring carrots, washed, peeled and cut into fine strips with the Julienne peeler

Ingredients / Raspberry dressing / 5dl

  • 75 g forest honey
  • 25 g mustard
  • 100 g raspberry vinegar
  • 300 g hazelnut or walnut oil
  • Sugar
  • Salt and pepper from the mill


Vigorously stir together all the ingredients, except the hazelnut oil, with a whisk. Then slowly allow the hazelnut oil to run in slowly in fine threads while stirring, until a homogeneous (lightly thickened) sauce is produced.

Season to taste with salt and pepper from the mill and sugar. Add the market-fresh lettuce and the herbs together with the salad dressing and garnish with the edible flowers. Serve immediately.

Rudolf Lehmann

Spanish omelette (Tortilla) with colourful market-fresh salad

* incl. VAT, plus shipping