Omelette of Breadcrumbs (Tortilla de Pan Rallado)
Photo: Daniel Capilla, CC BY-SA 4.0
Tortilla de pan rallado is a traditional omelette from Málaga that uses breadcrumbs to give four eggs more body. It takes about ten minutes and needs only garlic, parsley and olive oil alongside them. The crumbs are adjustable, so a diner can make it thick and filling or light and soft. Similar egg cakes were cooked in Roman times, and the dish still feels old.
Instructions
Crack the eggs into a bowl and beat them well. Stir in the minced garlic and the chopped parsley, and season with salt.
Add the breadcrumbs and mix until they are spread evenly through the eggs, with no dry pockets.
Warm a few drops of olive oil in a pan over low heat so the omelette does not stick. Pour in the mixture and cook gently until it is set through.
For a spongier result, beat the egg whites on their own first and then fold in the yolks before adding the other ingredients. Use more breadcrumbs for a thicker omelette and fewer for a lighter one.
Serve it as a rounded cake, with a few small tomato slices on top if you like.
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