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Spanish omelette stuffed with bacon and mozzarella

Starters50 minutes10 people320 calories
1/52/53/54/55/5 (2 votes)
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By Irene Arcas

Spanish omelette stuffed with bacon and mozzarella

Today we are going to prepare a tortilla mmmmm… surprising! When we cut it we will discover that inside there is a filling of bacon and mozzarella. Delicious!

This Spanish omelette stuffed with bacon and mozzarella It is a little elaborate but I assure you that it is very worth it. We are going to prepare a lady omelette for about 10 servings, super tasty and juicy, with that special touch that the bacon will give it (which we will previously sauté with garlic) and the mozzarella that will melt with the heat and give a very special touch to our omelette.

If you want a smaller omelette, you will only have to reduce the amounts by half, but keeping the times the same.

I personally like the quite juicy omelette with a good height, so I personally cook them 90 seconds per side over medium-high heat. And, to make tortillas, I like to use a light frying pan with a thin bottom, which takes up temperature quickly and I can handle it well because it weighs little. So depending on the type of pan and how you like the omelette (more or less juicy) you will have to curdle it for more or less time.

Although this omelette is based on the official Cookidoo recipe, I have made some modifications, especially in the amounts of mozzarella and bacon.

Source: Cookidoo

Spanish omelette stuffed with bacon and mozzarella

Spanish omelette stuffed with bacon and mozzarella

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A surprising potato omelette filled with bacon and mozzarella, ideal to impress our guests.

Spanish omelette stuffed with bacon and mozzarella
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: incoming
  • Calories: 320
  • Rations: 10
  • Cooking time:
  • Total time:

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
  • 1/2 envelope of baking powder
  • 1 teaspoon of salt + 1/4 teaspoon of salt
  • 1 garlic clove
  • 200 g of bacon cubes
  • 2 balls of mozzarella

Preparation

  1. We remove the mozzarella balls from the bag and drain them well. We cut them thinly slices and reserve.

  2. We put the potatoes and the water in the glass and chop 2 seconds, speed 5. We put in the basket to drain the potatoes (if there is a very large piece left, we cut it 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.

  3. We put the onion in the glass and chop 2 seconds, speed 5.

  4. 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. 

  5. 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.

  6. We rinse the glass with cold water to lower the temperature.

    Directly put the eggs, yeast and salt in the glass and beat 10 seconds, speed 3. We put the egg mixture in the bowl with the potatoes and mix. We let it rest like this while we prepare the tortilla filling.

  7. We heat a pan with 2-3 tablespoons of the reserved oil and brown the garlic and bacon. Remove and reserve leaving the oil in the pan.

  8. We put the pan back on the fire and add half of the potato and egg mixture. Distribute the garlic with the bacon and mozzarella cheese on top and cover with the other half of the potato and egg mixture.

    Set the tortilla to your liking by toasting it on both sides. In my case, I have left it for 90 seconds on each side over medium-high heat.

    Serve on a plate, let it cool down a bit and enjoy!


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