Spanish Omelette With Herbs, Manchego Cheese And Sofrito

Spanish style omlette

How to re-create this recipe:


(Serves 1)

  • 2 Eggs
  • 1 tsp of chopped Cilantro
  • 1 tsp of chopped Parsley
  • 1 Tbsp of Butter
  • 2 Tbsp’s of grated Manchego Cheese
  • 2 Tbsp’s of Sofrito
  • small handful of tri-color grape tomatoes

For the Sofrito:

  • 1 and 1/4 cups of Extra-Virgin Olive Oil
  • 2 Large Spanish Onions, finely chopped
  • 1 tsp of sugar
  • 1 tsp of kosher salt
  • 10 ripe plum tomatoes
  • 1 tsp of sweet pimenton (paprika)
  • 3 Bay Leaves

Putting it together (make the Sofrito in advance to use as a topping for your omelette):

  1. Using a 8-inch non-stick skillet, drop the butter in and melt over medium heat. Whisk the 2 eggs in a small bowl and pour the egg mixture into the skillet. Using a spatula, slowly stir the mixture for a few minutes, pushing it towards the middle of the skillet. Tilt and rotate the skillet to allow the uncooked egg to flow into empty spaces.
  2. When the eggs are almost set, sprinkle your herbs all around and sprinkle the grated Manchego Cheese down the middle. Slip Spatula underneath and fold your omelette onto itself. Let that cook for another minute or so.
  3. Re-heat about 2 tbsp’s of your Sofrito and garnish your omelette with it.
  4. Slice a few grape tomatoes and sprinkle with some salt. Enjoy!

To make Sofrito:

  1. Heat oil in a medium saucepan over med-low heat. Add the onions, sugar, and salt and cook, stirring occasionally, until the onions are soft and golden brown, about 45 minutes to 1 hour. You want the onions to caramelize but not get too dark.
  2. Slice the plum tomatoes in half and grate the cut sides of the tomatoes on the large hole side of a flat or box grater. Set in a bowl and discard the skins.
  3. Stir the tomato puree, pimenton, and bay leaves into the onions and cook for another 20 minutes or so over medium heat. You’ll know when the Sofrito is ready when the tomatoes have broken down and deepened to an almost rust color and the oil has separated from the sauce. Remove from the heat and disgard the bay leaves. This will yield about 5 cups of Sofrito and can stay fresh up to 2 weeks in an air tight container in the fridge.

Nourishment for your body: Eggs are a great source of inexpensive protein. They contain vitamins B2, B6, B12 and D and 9 essential amino acids. They are low in calories and can help with portion control, as they may help you feel full longer. Tomatoes contain lycopene; one of the most powerful antioxidants which protects your body from disease and toxins. The highest concentration of lycopene is found in tomatoes

Tips when cooking: For an added layer of depth and flavor, you can add about 1/4th of a tsp of Saffron during step 3. The Sofrito is wonderful to use as a topping for anything from pizza to chicken to beef to fish. You can use it in place of a traditional tapenade on toast. I recently used it as a topping for a Steelhead Trout I made and it was absolutely delicious!


Cauliflower crust pizza with Sofrito
4 Cheese Cauliflower Crust Pizza smothered with Sofrito


Leave a Reply