Fibre-rich colourful veg raise a classic Spanish Omelette to a glamorous new level..
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| 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 sturdy, chunky Spanish tortilla, beautifully strewn with colourful vegetables, is something special. It's as good at room temperature as it is hot. And, as well as being an utterly delicious centrepiece for any table or picnic, it's low-fat and salt.
The recipe does involve more effort than 67's Cheat's classic tortilla but the work can be spread over a couple of days.
If you have the time, making your own sun blush tomatoes and marinated peppers is recommended. It's much cheaper and they do taste exceptional. They can be prepared up to two days before needed.
If you can't be bothered, deli or jarred are fine.
The potatoes are cooked from scratch; the difference in taste and texture is noticeable, in a very good way. If you haven't a mandolin or food processor that slices, there will be a bit of knife work. But the potatoes are basically left alone to cook.
67 preferred fresh spinach for texture and flavour but frozen well-drained spinach can also be used.
There's a fair amount of olive oil in the recipe but it is a vegetarian dish and healthier than anything with animal protein.
Cost: £4.00 min, depending on whether you're buying supermarket peppers & sun blush tomatoes
Makes: 8-12, a 20cm/8inch tortilla, 5cm/2inches deep (recipe halves nicely)
Ingred:
12 medium eggs
1 kilo potatoes; any will do but larger ones mean less slicing
generous handful sun-blush toms, either make-your-own OR deli OR jarred
generous handful 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 but any will do)
salt and pepper
Equipment: large heavy-bottomed frying pan with lid
oven-proof round casserole dish or frying pan 21cm/8 inches across
Method:
There's a fair amount of olive oil in the recipe but it is a vegetarian dish and healthier than anything with animal protein.
Cost: £4.00 min, depending on whether you're buying supermarket peppers & sun blush tomatoes
Makes: 8-12, a 20cm/8inch tortilla, 5cm/2inches deep (recipe halves nicely)
Ingred:
12 medium eggs
1 kilo potatoes; any will do but larger ones mean less slicing
generous handful sun-blush toms, either make-your-own OR deli OR jarred
generous handful 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 but any will do)
salt and pepper
Equipment: large heavy-bottomed frying pan with lid
oven-proof round casserole dish or frying pan 21cm/8 inches across
Method:
- If making your own, prepare & set aside peppers and sun-blush tomatoes
- On day of service, set a large frying pan over med heat
- Slice the potatoes medium-thin, using a mandolin or sharp knife; peeling isn't necessary if skins are clean and unblemished
- When pan is ready, cover base with a thin film of olive oil; add half the potatoes; cover and leave 5-10 mins
- Shake pan occasionally to loosen the bottom potatoes as they cook; stir to bring bottom potatoes to the top; crispy brown bottoms are fine
- When a sharp knife pierces the centre of the potatoes easily, remove from pan and set aside (it could take up to 20 mins)
- Repeat steps 3-5 for other half of potatoes. Cool.
- Heat oven to 180c, 350f, gas 4.
- Whisk eggs
- Cover base of dish in which you are cooking the omelette with a generous layer of olive oil; pour in enough egg to cover
- Add 1/3 of potatoes; cover with spinach; pepper & salt generously; add more egg
- Add another 1/3 of potatoes; cover with sun blush tomatoes & strips of marinated pepper; season again; add more egg to cover
- 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 and add another couple of eggs.
- 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.
- Rest 10 mins; run a sharp knife around the outside of the pan; place a large plate on top and invert.
- Serve with simple salad of lettuce, cucumber & tomatoes with an oil and vinegar dressing
- 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:
'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:
- if the budget is tight, fresh tomatoes and peppers will be fine
- for more protein,add feta cheese and/or sliced chorizo
- for canapés, make this in a 20x30cm/8x12in rectangular pan, well greased or lined with greaseproof paper, and serve in squares (with serviettes)
More budget-friendly dishes on Nav Bar:RecipesI/Frugal...
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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.
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