Spanish Tortilla With Vegetables (Open Faced Omelets With Vegetables)

4
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"Vegetables can very easily change depending on what is in season or on hand. Recipe source: Fresh from the Farmer's Market cookbook"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (405.1 g)
  • Calories 533.6
  • Total Fat - 29.1 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 381.8 mg
  • Sodium - 1222.8 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 5.3 g
  • Sugars - 3.7 g
  • Protein - 34.9 g
  • Calcium - 76.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 24.3 mg
  • Thiamin - 0.3 mg

Step 1

In a skillet over high heat heat 4 tablespoons of oil; add potatoes and season with salt and pepper and saute, tossing often until tender (10 minutes). Drain in a sieve over a bowl; let cool. Save the oil.

Step 2

Return skillet to medium heat and 1 tablespoon oil and then add the leeks; season with salt and pepper and toss to coat; cover, reduce heat to medium low and cook until leeks are tender (15 minutes); let cool.

Step 3

In a large bowl combine the eggs, potatoes, leeks , peas and fava beans; season with salt and pepper; stir to combine and then let stand for 10 minutes.

Step 4

Measure the oil drained from the potatoes and then add enough oil to equal to 1 tablespoon.

Step 5

Heat skillet over high heat and then add the oll; add egg mixture, spreading it to make an even layer; it will bubble around the edges; lower the heat to medium low and cook for 10 minutes. Invert a cookie sheet over the skillet; grasping the skillet handle with one hand and holding the cookie sheet with the other flip the skillet so the tortilla falls onto the cookie sheet; slide it back into the skillet cooked side up. Cook and additional 10 minutes; then invert onto a serving platter.

Step 6

Let stand for 20 minutes before serving.

Tips & Variations


No special items needed.

Tags : Lunch

Related

dienia b

Mr picky liked this one

review by:
(6 Oct 2021)

ForeverMama

Like Linky, I used some leftover potatoes in this which was a great way to use it up. This "tortilla" was enjoyed very much as breakfast for dinner. Used the leeks and peas and because I love fava beans, wished I had used them, but will next time. Thank you, ellie, for sharing. Made it for The Joy of Vegetables.

review by:
(29 May 2021)

Linky

I made this for lunch today with left over fried potatoes, so it didn't take as long to cook. I only used green peas, no favas. We liked this a lot!

review by:
(28 Feb 2021)