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Spanish tortilla

Preparation

Preparation 45 minutes
  • Bring a lightly salted saucepan of water to the boil, add the new potatoes, reduce the pan to a simmer and cook the potatoes for about 12 minutes, until tender.
  • Drain, leave to cool and then cut into slices.
  • Heat the oil in an 18-20 cm non stick frying pan.
  • Add the onion and sauté for 2 minutes.
  • Add the chopped courgette and sauté for about 6 minutes.
  • When the courgette is cooked, add the tomatoes and cook for 2 minutes, then stir in the sliced new potatoes.
  • Beat the eggs together with the milk, Italian hard style cheese and a little seasoning.
  • Pour the egg mixture over the vegetables and cook over a medium heat for about 4 minutes or until the eggs are set underneath.
  • Meanwhile, preheat the grill to high.
  • Place the frying pan under the grill with the handle sticking out if not metal and cook for about 3 minutes until golden and set.
  • Take out and when the omelette is cold, cut into wedges and wrap in foil.

 

Enjoy!

 

Source: Hortofruticola Mabe

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