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pan-frying Spanish
Spanish Vegetable Tortilla

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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%)
 

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  • 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.

 

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