Spanish Tortilla
Ingredients (for 4 persons)
- 4 eggs Columbus
- 500g of firm-fleshed potatoes
- 1 onion
- 1 broccoli
- 12 cherry tomatoes
- 3 tablespoons of olive oile
- 1 pinch of Espelette pepper
- Salt and pepper
Preparation
- Peel the potatoes, rinse them and cut them into cubes.
- Heat some of the olive oil in a frying pan and pour in the diced potatoes, chopped onion and broccoli. Cook for about 30 minutes, avoiding browning.
- Preheat the oven to 180°C.
- Beat the eggs in a salad bowl and season with salt and pepper. Add the Espelette pepper, the mixture with the potatoes and the cherry tomatoes cut in half.
- In an ovenproof frying pan, pour the balance of the olive oil, add it to the eggs and cook over medium heat for 3 minutes.
- Slide the skillet into the oven and cook for 15 minutes and then broil for 3 minutes.
- Slide the tortilla into a serving dish.
- Serve warm or cold with a salad.
- Enjoy your meal!
