FRUGAL FOOD: GLAMOUROUS SPINACH, TOMATO & PEPPERS SPANISH TORTILLA, vegetarian picnic food, good fibre

Raising the classic Spanish Potato Omelette to a glamorous new level with sassy, colourful vegetables 

                                             first posted 2017; updated 6/25

Glamorous Vegetarian Spanish Omelette with Spinach, Tomatoes & Peppers
'Perfect taste of Spain with unexpected burst of flavour from sun blush tomatoes.  Looks as good as it tastes!'  Taster

This recipe adds a bit of pizzaz to the classic Spanish Omelette, with addtional   sun blush tomatoes, marinated peppers and fresh green spinach adding texture and flavour.  

Though properly cooked tortillas (see 67's Cheat's classic tortilla) are never boring, this one is elevated to something special.   

This recipe does involve more effort.  The potatoes are cooked from scratch and the difference in taste and texture is remarkable, in a good way.  If the kitchen doesn't have a mandolin or processor that slices, there will be a bit of knife work.  But once the slicing is complete, the potatoes are basically left alone to cook.  And the result is worth it.  

67 also recommends make-your-own sun blush toms and make-your-own marinated peppers;  they're much cheaper and taste divine.  They can be done and dusted two days before needed but no one will criticise if you prefer to use jarred or deli versions.

There's a fair amount of olive oil in the recipe but it's a vegetarian dish and healthier than anything with animal protein.

Cost: £7.50'ish, depending on choices (recipe halves nicely) June 2025
Serves: 8-12 portions, baked in a 20cm/8inch round pan that's 5cm/2inches deep 

Ingred:
   12 medium eggs
   
   1 kilo potatoes; any will do but larger ones mean less slicing 
   generous handful sun-blush tomatoes, make-your-own OR deli OR from a jar  
   marinated peppers, either make-your-own or deli or from a jar
   handful fresh spinach, washed and with stems removed

  olive oil (the best you can afford; Spanish for authentic flavour)
  salt and pepper 

Equipment: large heavy-bottomed frying pan with lid
                 oven-proof round casserole dish about 21cm/8 inches across or oven-proof frying pan 

Method:

1. Set a large frying pan over med heat
2. Slice the potatoes medium-thin, using a mandolin or sharp knife; peeling isn't necessary if skins are clean and unblemished
3. When pan is ready, cover base with a thin film of olive oil; add half the potatoes; cover and leave 5-10 mins
4. Shake pan occasionally to loosen the bottom potatoes as they cook; stir to bring bottom potatoes to the top; crispy brown bottoms are fine
5. When a sharp knife pierces the centre of the potatoes easily (it could take up to 20 mins), remove from pan and set aside 
6. Repeat steps 3-5 for other half of potatoes
7. Heat oven to 180c, 350f, gas 4.  
8. Whisk eggs
9. Cover base of dish in which you are cooking the omelette with a generous layer of olive oil; pour in enough egg to cover
10. Add 1/3 of potatoes; cover with spinach; pepper & salt generously; add more egg
11. Add another 1/3 of potatoes; cover with sun blush tomatoes & strips of marinated pepper; season again; add more egg to cover
12. Add last of potatoes; season; pour over rest of egg; it should cover the potatoes and allow it & the veg move freely; if not add another couple of beaten eggs; season lightly  
13. Bake 30-40 minutes or until slightly wobbly in the middle, poke a small sharp knife near the centre to check the tortilla is cooked.  It will continue cooking out of the oven.
14. Rest 10 mins; run a sharp knife around the outside of the pan; place a large plate on top and invert.
15. Serve with simple salad of lettuce, cucumber & tomatoes with an oil and vinegar dressing 
16. This can be served hot but is brilliant at room temperature or at a picnic.  Keeps in the fridge for 2 days after cooking.

Comments:
'Perfect taste of Spain with unexpected burst of flavour from the sun blush tomatoes.  Adding in the vegetables also adds to presentation, as Spanish omelette often looks so bland.  This looks as good as it tastes!  It makes you realise vegetarian food can be very tasty.' Political Agent


Tips:

• for canapés, make this in a 20x30cm/8x12in rectangular pan, well greased or lined with greaseproof paper, and serve in squares (with serviettes)
• if the budget is tight, fresh tomatoes and peppers will be fine 
• add feta cheese and/or sliced chorizo for more protein

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.