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Spanish Onion, Pepper, Pea, and Potato Tortilla
Equipment
- Sharp knife
- chopping board
- Large saucepan
- 20-23 cm non-stick frying pan
- small bowl
- whisk
- Serving board or plate
Ingredients
- 125 grams potatoes peeled and cut into 1 cm cubes
- 1 teaspoon oil
- 3 onions peeled and finely sliced
- 2 garlic cloves peeled and finely chopped
- 200 grams bottled roasted red peppers drained and roughly chopped
- 200 grams frozen peas thawed
- 5 eggs
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Parboil the potatoes in a large saucepan of lightly salted boiling water for 5 to 6 minutes. Drain thoroughly.
- Put the oil in a 20 - 23cm non-stick frying pan and place over medium heat.
- Add the onions, peppers, peas and drained potatoes, and fry gently over medium heat for 12-15 minutes or until the vegetables have softened, but not coloured, turning and stirring often.
- Add the garlic and stir to mix well.
- In a bowl, beat the eggs lightly and season well. Pour this mixture into a frying pan, shaking the pan so that the egg and vegetables are evenly spread.
- Preheat the grill to medium-hot.
- Cook gently for eight to ten minutes or until the tortilla is set at the bottom.
- Place the frying pan under the grill and cook for five to six minutes or until the top is set and golden. Remove from the grill and allow it to cool for five to six minutes.
- Carefully transfer to a board and cut into wedges. Serve warm or at room temperature.
Notes
Eggs, potatoes, and onions are key to this dish but you can use any other vegetables to add to your Spanish Tortilla Omelette.
Nutrition
Calories: 180kcalCarbohydrates: 19gProtein: 11gFat: 7gSaturated Fat: 2gCholesterol: 205mgSodium: 377mgPotassium: 424mgFiber: 5gSugar: 9gVitamin A: 2245IUVitamin C: 90mgCalcium: 68mgIron: 2mg