The Kitchen Bible's Spanish Tortilla
I wasn't really expecting much from this dish, thinking it would be rather bland. I was surprised however, it was very tasty. The only thing missing was a garnish of diced fresh tomato.
½ cup frozen peas
1 cup small frozen broccoli florets
olive oil, divided
2 large potatoes, peeled and cubed
1/4 cup minced red onion
6 eggs
salt and freshly ground black pepper
Bring a large saucepan of lightly salted water to a boil over high heat. Add the peas and boil for 5 minutes, or til just tender. Rinse under cold water. Drain on paper towel. Return the same pan to a boil; add broccoli and boil for 4 minutes, or til just tender. Rinse with cold water. Add to peas to drain and cool.
Heat a little oil in a large nonstick frying pan over medium heat. Add the potatoes and cook for about 5 minutes, stirring occasionally. Stir in onion and cook another 5 minutes, or til veggies are tender. Cool slightly.
Beat the eggs in a large bowl, and season generously with salt and pepper.
Use a slotted spoon to transfer the potato mixture to the eggs. Stir in pea mixture and mix gently.
Heat the pan over high heat. Pour in egg mixture; reduce heat to low. Cook gently for about 20 minutes or til the eggs begin to set and the underside is golden brown.
Carefully, slide the tortilla on to a plate. Invert the tortilla back into the pan (top side down) and cook for another 5 minutes, or til the underside is golden brown and tortilla is cooked through.
Let tortilla stand for at least 5 minutes before slicing.
I served the tortilla with buttered toast.
½ cup frozen peas
1 cup small frozen broccoli florets
olive oil, divided
2 large potatoes, peeled and cubed
1/4 cup minced red onion
6 eggs
salt and freshly ground black pepper
Bring a large saucepan of lightly salted water to a boil over high heat. Add the peas and boil for 5 minutes, or til just tender. Rinse under cold water. Drain on paper towel. Return the same pan to a boil; add broccoli and boil for 4 minutes, or til just tender. Rinse with cold water. Add to peas to drain and cool.
Heat a little oil in a large nonstick frying pan over medium heat. Add the potatoes and cook for about 5 minutes, stirring occasionally. Stir in onion and cook another 5 minutes, or til veggies are tender. Cool slightly.
Beat the eggs in a large bowl, and season generously with salt and pepper.
Use a slotted spoon to transfer the potato mixture to the eggs. Stir in pea mixture and mix gently.
Heat the pan over high heat. Pour in egg mixture; reduce heat to low. Cook gently for about 20 minutes or til the eggs begin to set and the underside is golden brown.
Carefully, slide the tortilla on to a plate. Invert the tortilla back into the pan (top side down) and cook for another 5 minutes, or til the underside is golden brown and tortilla is cooked through.
Let tortilla stand for at least 5 minutes before slicing.
I served the tortilla with buttered toast.
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