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Spanish Vegetable Tortilla

Updated April 11, 2016
Spanish Vegetable Tortilla
Spanish Vegetable Tortilla

Editor's Note: This Spanish Vegetable Tortilla is a frittata recipe like no other. Loaded with potatoes, broccoli, and peas, it makes for a filling and nutrient-packed breakfast or brunch that's ideal for family gatherings. Spanish food is known for its color and taste, and their tortilla recipes are no exception - the fluffy texture of the egg makes this dish an easy favorite, while the broccoli and peas give it some visual style. If you're looking for easy Spanish recipes to put a little flair in your flavor, this one's for you.
In Spain, a tortilla is a thick, frittata-like dish, often made with just potatoes. This version includes broccoli and peas. Good with a dressed salad of mixed greens.

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time45 min

Cooking Time - Text45

Cooking MethodPan-frying

CostInexpensive

Easy

Make Ahead RecipeYes

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe CourseAppetizer, Main Course, Tapas/small Plates

Dietary ConsiderationVegetarian

Five Ingredients or LessYes

MealBrunch, Dinner, Lunch

Taste and TextureSavory

Ingredients

  • ½ cup fresh or frozen peas
  • 1 cup small broccoli florets
  • 6 tbsp olive oil
  • 12 oz (350g) baking potatoes, such as russet or Burbank, peeled and cut into ¾ in (2cm) cubes
  • 1 medium red onion, finely chopped
  • 6 large eggs, beaten
  • Salt and freshly ground black pepper
  • 9 in (23cm) nonstick frying pan

Instructions

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.

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.

Beat the eggs in a large bowl, and season with salt and pepper.

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.

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.

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.

Let stand for at least 5 minutes. Invert onto a serving platter. Serve warm or cooled, cut in wedges.

Variation:

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

Notes

Prepare ahead: The tortilla can be made a day in advance.

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A good jumping off point for a vegetarian Sunday supper. Slightly adapted, I swapped more broccoli for less potato and added some very sharp grated cheese. The recipe is only lightly seasoned with salt and pepper so be sure to add enough to bring out the flavors of the dish. The author's adaptation suggests cutting the potato into matchsticks which might be for the best since the cubed potato takes frustratingly long to soften compared to how quickly the rest of the dish comes together. If you have the patience to delay gratification and can allow the tortilla to rest, all of the flavors will deepen.

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