← Back to Search Results
pan-frying Spanish
Spanish Vegetable Tortilla

Photo by:
Comments: 1
 

Recipe

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.

Yield: Makes 4 servings
Prep time: 15 Mins
Cooking time: 45 Mins

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

Special Equipment:

  • 9 in (23cm) nonstick frying pan

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.

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.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

387kcal (19%)
72mg (7%)
47mg (78%)
119mcg RAE (4%)
625mg
43mg
13g
4g
4g
23g
317mg (106%)
411mg (17%)
5g (26%)
28g (43%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Lex

    01.22.12 Flag comment

    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.

 

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
desserts-4-today Desserts 4 Today
by Abby Dodge
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
baked-explorations Baked Explorations
by Matt Lewis
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
good-to-the-grain Good to the Grain
by Kim Boyce
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?