Spanish Tortilla

Tortilla or Spanish omelette is a great way to use up leftovers – add in leftover or frozen vegetables, meat, prawns or smoked fish. You can even add leftover cous cous or rice to bulk it out. It can be eaten hot or cold.

Serves 4 people


 

  • 6 free range eggs
  • 250 grams parboiled potatoes
  • 150 peas (fresh or frozen)
  • 2 small courgettes
  • 4 scallions (spring onion)
  • 2 garlic cloves
  • 4 tablespoon(s) olive oil (for cooking)

 

  1. Heat a large heavy bottomed pan and add three tablespoons of the olive oil.
  2. Gently fry the sliced spring onions and potatoes for five minutes.
  3. Steam the peas or broad beans and courgettes until tender and add with the garlic to the onions and potatoes. Cook for a further two minutes.
  4. In a large bowl beat the eggs until light and fluffy.
  5. Add the cooked vegetables to the eggs and season with salt and pepper.
  6. Using the same pan, heat the remaining olive oil and add the mixture.
  7. Cook gently for about five minutes until the egg starts to set. Hold a plate over the tortilla to flip it over, slide back into the pan and cook for a further three minutes. Or place the pan under a hot grill to cook the top.
  8. Serve hot or cold with salad.

Method

  1. Heat a large heavy bottomed pan and add three tablespoons of the olive oil.
  2. Gently fry the sliced spring onions and potatoes for five minutes.
  3. Steam the peas or broad beans and courgettes until tender and add with the garlic to the onions and potatoes. Cook for a further two minutes.
  4. In a large bowl beat the eggs until light and fluffy.
  5. Add the cooked vegetables to the eggs and season with salt and pepper.
  6. Using the same pan, heat the remaining olive oil and add the mixture.
  7. Cook gently for about five minutes until the egg starts to set. Hold a plate over the tortilla to flip it over, slide back into the pan and cook for a further three minutes. Or place the pan under a hot grill to cook the top.
  8. Serve hot or cold with salad.

Ingredients

 

  • 6 free range eggs
  • 250 grams parboiled potatoes
  • 150 peas (fresh or frozen)
  • 2 small courgettes
  • 4 scallions (spring onion)
  • 2 garlic cloves
  • 4 tablespoon(s) olive oil (for cooking)

 

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