Vegetable Spanish Tortilla for a Hungry Writer!

This is an adaptation of a great Spanish dish that’s healthy in it’s original form or super healthy this recipe. The Spanish tortilla has a different version depending on what part of Spain you’re in. In Galicia, it’s just eggs, potatoes, and maybe onions.

Here’s a low carb version or a full meal version if you add potatoes. You’ll need…

• 4 eggs
• 1 tomato
• Half a red bell pepper
• Half a small courgette
• 1 tablespoon of olive oil

For a more authentic version, you can also add…

• 1 large potato
• Half an onion

Method.

• Cut the vegetables into small slices.
• If you choose the authentic version, fry the onions first, then add the potatoes. 
• If you go for my version, fry the peppers for a couple of minutes before adding the courgettes and tomatoes.
• Whisk the eggs until fluffy and add to the vegetables.
• Leave for a few minutes until the bottom is solid. I recommend checking this by sliding a fork down the edge. If it comes away from the pan without breaking, then it’s ready to flip.
• Use a smooth-edged plate to flip the tortilla onto, then slide the uncooked side back into the pan.
• Leave a few more minutes until the whole tortilla moves as one. Double check the inside since it tends to be a a little on the runny side, which is fine if the rest is cooked.
• Cut into 4/6 triangles.

I hope you enjoy this variation on a fantastic Spanish dish. He taught me the more authentic version, but adding the vegetables was my addition, also popular in various parts of Spain.