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                                                

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

This recipe adds a bit of pizzaz to the classic Spanish Omelette.  Make-your-own sun blush toms, make-your-own marinated peppers and fresh green spinach adds texture and flavour.  

Though properly cooked tortillas are never boring, this one is elevated to something special.   

The recipe does involve more effort than 67's Cheat's classic tortilla.  The potatoes are cooked from scratch but the difference in taste and texture is noticeable, in a good way.  If you haven't 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;  it's cheaper and they do taste marvellous.  They can be done up to two days before needed.

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: £4.00 (recipe halves nicely)
Makes: 8-12, in a 20cm/8inch tortilla 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, either make-your-own OR  deli OR from a jar  
   marinated peppers, either make-your-own or deli or from jars
   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, remove from pan and set aside (it could take up to 20 mins)
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 beat another couple of eggs.  
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.