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Tortilla de Patatas

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Tortilla de Patatas
Tortilla de patatas is a traditional Spanish egg dish similar to a French omelet and an Italian frittata. This version includes potatoes, red onion and green peppers.

1 potato—peeled and cut into small cubes
2 tablespoons extra virgin olive oil
½ red onion—finely chopped
½ green pepper (capsicum)—deseeded and finely diced
4 eggs
1 tablespoon finely chopped fresh flat-leaf parsley
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper


STEAM or microwave the potatoes for 6 minutes. HEAT the oil in a frying pan over a medium heat and cook the onion and green pepper for 5 minutes, stirring occasionally. ADD the potato and cook for 2 minutes, stirring to combine. WHISK the eggs together in a bowl with the parsley, salt and pepper. POUR the eggs over the vegetables in the pan, cover, and cook gently over a low heat for 8 minutes. REMOVE the lid and place under a hot oven broiler (griller) to cook for a minute or until the top is set. CUT into wedges to serve.

Serving ideas: You can serve wedges of tortilla de patatas warm or cold (it keeps well, covered and chilled, for 1-2 days). For a Spanish-style meal, start with a bowl of Gazpacho and accompany the tortilla with a salad and crusty bread.



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  Chakchouka. A colorful and spicy Tunisian vegetable and egg dish that makes a tasty and healthy breakfast or light lunch.


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