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Spanish Vegetable Tortilla

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Categories: Comfort Foods, Vegetarian
Type: Main Dishes

In Spain, a tortilla is a thick, frittata-like dish, often made with just potatoes. This version includes broccoli and peas

Prep Time: 15M

Cooking Time: 45M

Serves: makes 4 servings

Ingredients:

  • 1/2 cup fresh or frozen peas
  • 1 cup small broccoli florets
  • 6 tbsp olive oil
  • 12oz ( 350g) baking potatoes, such as russet or Burbank, peeled and cut into 3/4 in ( 2cm) cubes
  • 1 medium red onion, finely chopped
  • 6 large eggs, beaten
  • salt and freshly ground black pepper
Spanish Vegetable Tortilla photo

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Directions:

  1. Bring a large saucepan of lightly salted water to a boil over high heat. Add the peas and boil for 5 minutes, or until just tender. Use a wire sieve to transfer the peas to a bowl of cold water. Return the pan to a boil, add the broccoli, and boil for 4 minutes, or until just tender. Transfer the broccoli to the peas and cool. Drain the vegetables together and pat dry with paper towels.
  2. Heat 4 tbsp of the oil in a 9in (23cm) nonstick frying pan over medium heat. Add the potatoes and onion. Cook, stirring occasionally, for 10-15 minutes, or until the potatoes are tender. Let cool slightly.
  3. Beat the eggs in a large bowl, and season with salt and pepper.
  4. Use a slotted spoon to transfer the potatoes and onions to the eggs. Add the peas and broccoli and gently stir. Wipe out the pan with paper towels.
  5. Heat the remaining 2 tbsp oil in the pan over high heat. Pour in the egg mixture, reduce the heat to low, and smooth the surface. Cook gently for 20-25 minutes or until the top begins to set and the underside is golden brown.
  6. Carefully, slide the tortilla on to a plate. Place a second plate on top and invert both together so that the cooked side is on top. Slide the tortilla back into the pan and cook for 5 minutes, until the underside is golden brown.
  7. Let stand for at least 5 minutes. Invert onto a serving platter. Serve warm or cooled, cut in wedges.
Tips:
  • 9in (23cm) nonstick frying pan
  • Prepare ahead: The tortilla can be made a day in advance.
  • Good with a dressed salad of mixed greens.

Variations

Quick Tortilla: For simple tortilla, omit the peas and broccoli. Substitute red-skinned potatoes, cut into matchsticks, and cook for about 10 minutes.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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