Tortilla de Legumbres, a variation of the popular Torta de Patatas recipe, a staple in many Spanish households. Cut into 2×3-inch (5×7 cm) rectangles it is also a tapas dish. Sometimes the expression torta de legumbres is used instead of tortilla. The latter is just the diminutive form of torta. Very practical, you can use many of the odds and ends in the vegetable bin of your fridge.
If you use a frying pan you need to flip the torte over. I avoid this tedious process and bake it in a baking dish.
Yield: 4-6
Time: 60 minutes
Ingredients:
- 4 medium cooked potatoes, about 3/4 lbs, diced
- 1 cup mixed peppers, green, yellow and red, chopped
- 1 medium red onion, chopped, about 1/2 cup
- 1/2 cup cured ham cut into small dices
- 1/4 cup dry Spanish chorizo or Pepperoni, chopped
- 6 medium eggs, beaten
- 1 Tbsp basil or fresh cilantro (coriander leaves), finely chopped
- 1/2 cup grated cheese
- salt and pepper
- 3 Tbsp olive oil
- 4 medium cooked potatoes, about 340 g, diced
- 140 g mixed peppers, green, yellow and red, chopped
- 1 medium red onion, chopped, about 70 g
- 70 g cured ham cut into small dices
- 40 g dry Spanish chorizo or Pepperoni, chopped
- 6 medium eggs, beaten
- 1 Tbsp basil or fresh cilantro (coriander leaves), finely chopped
- 50 g grated cheese
- salt and pepper
- 3 Tbsp olive oil
Ingredients can vary – look into the refrigerator. If you happen to have artichoke hearts on hand (you can use the canned variety but drain it well), slice them in big chunks and add them. They will give the dish an extra kick.
Preparation:
Preheat the oven 400°F/200°C for 10 minutes.
Sauté onions and the mixed peppers with 2 tablespoons olive oil in a frying pan until they are soft, about 5 minutes. Add potatoes, ham, chorizo and sauté them for 1-2 minutes more. Remove from the heat and let it cool a bit.
Beat the eggs, basil or fresh cilantro (coriander leaves), salt, and pepper. Watch the salt and pepper content as the ham and chorizo are already salted. Add grated cheese. Set aside.
Oil your baking dish with 1 tablespoon of olive oil and spread your potato-vegetable mixture in it evenly. Pour the egg, basil and cheese mixture over it. Bake it in the oven, middle shelf, for about 25-30 minutes or until the top seems set and crusty. Let it cool well before cutting.
You can serve the Tortilla de Legumbres as a side dish or as a main course with a mixed salad. It’s a great choice for a picnic, especially if there are many hungry souls to feed.
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