Mediterranean Monday – Spanish Tortilla

A Spanish style potato omelet makes a quick and easy dinner.

 Spanish tortilla

Sometimes I just don’t feel like grocery shopping. I know, it’s weird for someone who makes their living with food. But at heart I am a hermit, so there are times when I avoid the grocery store – sometimes for weeks on end. We are just finishing up one of those weeks, which means that the cupboard is getting pretty bare.

Bare cupboard + No desire to go shopping = A creative meal!

Luckily I had enough ingredients to make this simple tortilla. A Spanish tortilla is not like the bread wraps we think of as tortillas, it’s really more of an omelet or fritatta. High in protein, full of healthy veggies, and pulled together pretty quickly. A true Spanish tortilla would use red bell pepper, but I still had a few green peppers left in the garden, so green it was. I also used leeks instead of onions, because I don’t care for onions and I grow leeks.

We served this with sauteed garden zucchini and the last of the garden tomatoes. Light but filling at the same time.

Mediterranean Monday - Spanish Tortilla
This Spanish style potato omelet makes a quick and light meal.
Author:
Cuisine: Spanish
Recipe type: Breakfast or Dinner
Serves: 2 to 3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 medium potato
  • 2 Tbsp olive oil
  • ½ large red bell pepper
  • 1 small onion
  • 4 eggs
  • salt and pepper to taste
Instructions
  1. Boil the potato and set aside to slightly cool.
  2. Peel and slice potato.
  3. Heat the oil in an 8 inch non-stick frying pan.
  4. Chop the bell pepper and onion. Add to the frying pan along with the sliced potato.
  5. Saute for 5 minutes or until the vegetables are soft.
  6. In a small bowl, beat the eggs with a fork.
  7. Pour eggs over the vegetables in the frying pan.
  8. Reduce heat to medium-low. Cook, moving the frying pan around so that the egg covers all the vegetables.
  9. Gently run a thin spatula around the edges so that some of the egg runs under.
  10. Continue cooking until the top is no longer liquid, but not quite completely cooked.
  11. Flip the tortilla onto a plate. Return the tortilla to the frying pan and cook for another 3-4 minutes.
  12. Remove from heat, let sit for a few minutes, cut into slices or quarters and serve.

 

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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