A Spanish potato omelette, also called tortilla in Spain, is a farmer's omelette with potatoes and lots of vegetables. An ideal way to use up leftover vegetables and at the same time eat budget-friendly, tasty and healthy. Below the recipe
Ingredients
100g mushrooms, quartered
2 celery sticks, sliced
200g cooked baby potatoes, diced
100g cherry tomatoes, halved
2 orange peppers, diced
1 garlic clove, pressed
1 red onion, chopped
1 tbsp oil
6 eggs
2 tbsp fresh parsley, finely chopped
50g grated mature cheese
salt
pepper
Also needed:ovenproof pan (alternatively, a springform pan is also possible)
Preparation
1. Preheat the oven to 200˙C. Make sure all vegetables are cut and your ovenproof pan is hot. Heat the oil and fry the garlic and red onion for a few minutes.
2. Then fry the bell pepper, celery (4 minutes) and then add the mushrooms and fry for another 2 minutes.
3. Add the baby potatoes and tomatoes and heat through.
4. Beat the eggs with some salt and pepper and mix in the parsley.
5. Make sure that the vegetables and potato are evenly distributed in the pan and pour the egg mixture over it. Spread it evenly over all the vegetables. Finally, sprinkle over the cheese.
6. Now place the pan in the preheated oven and bake for 10-12 minutes, until the egg has set and the cheese has melted.
7. Remove the pan (with an oven glove!!) from the oven and slide the tortilla on a large plate to cool down.
8. Serve the tortilla with toasted bread, as a light evening meal.
