Spanish Tortilla Vegetable

In Spain, tortilla is a thick frittata-like plates, often with just potatoes. This version includes broccoli and peas. Well with a mesclun salad dressed.

Yield: Makes 4 servings

Preparation time: 15 min

Cooking time: 45 min


* ½ cup frozen peas or

* 1 cup small broccoli florets

* 6 tablespoons olive oil

* 12 oz (350g), sweet potatoes, like red-brown, or Burbank, peeled and cut into ¾ (2cm) cubes

* 1 medium red onion, finely chopped

* 6 large eggs, beaten

Salt and freshly ground black pepper

Special equipment:

* 9-inch (23cm) nonstick skillet


First Bring a large pot of lightly salted water to a boil over high heat. Add peas and cook for 5 minutes or until tender. Use a wire designed to transfer the peas in a bowl of cold water. Return the pot to a boil, add broccoli and cook for 4 minutes or until tender. Transfer the broccoli and peas to cool. Drain the vegetables together, and pat dry with paper towels.

2. Heat 4 tablespoons oil in 9in (23cm) nonstick skillet over medium heat. Add the potatoes and onion. Cook, stirring occasionally, for 10-15 minutes, or until the potatoes are soft. Let cool slightly.

3. Beat eggs in large bowl and season with salt and pepper.

4. Use a slotted spoon to transfer the potatoes and onions and eggs. Add the peas and broccoli and stir gently. Wipe skillet with paper towels.

5. Heat the remaining 2 tablespoons oil in a skillet over high heat. Pour the egg mixture, reduce heat to low, and smooth the surface. Simmer for 20-25 minutes or until top begins to take and the bottom is golden.

6th Carefully, slide the tortilla on a plate. Place another plate on top and invert the two together so that one side is cooked on top. Slide the tortilla back into skillet and cook for 5 minutes, until bottom is golden.

7. Let stand 5 minutes. Investing in a serving dish. Serve hot or cold, cut into wedges.


Quick Tortilla: Tortilla simple, omit the peas and broccoli. Replace red skin potatoes, cut into julienne strips and cook for about 10 minutes.

Nutritional Information

Nutrients per serving

Nutritional information is based on teaspoon salt 1 / 8 to.

Calories 387 kcal

28 g fat

5 g saturated fat

411 mg sodium

317 mg cholesterol

Carbohydrates 23 g

Fiber 4 g

Sugar, 4 g

Protein 13 g

Magnesium 43 mg

Potassium 625 mg

Vitamin A 4% daily value

Vitamin C 78% Daily Value

Calcium 7% Daily Value

Iron value of 15% per day


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