Easy Spanish Tortilla
Author: 
 
Ingredients
  • 450g small white potatoes
  • 1 medium onion
  • 1 clove garlic, crushed
  • ½ cup peas, fresh or frozen
  • 6 eggs
  • 2 tablespoons olive oil
  • 1 tablespoon Vegetable Broth Powder
  • ½ teaspoon Vegetable Broth Salt
  • freshly ground pepper to taste
Instructions
  1. Peel and slice potatoes thinly or you can cut into small cubes.
  2. Par boil in salted water until just tender and drain.
  3. Slice onion into thin slices.
  4. Heat olive oil in a medium sized frypan and on a medium-low heat, fry onions and garlic until soft.
  5. Whisk together the eggs, Vegetable Broth Powder, Vegetable Broth Salt and pepper.
  6. Add peas and drained potatoes to the frypan and then the egg mixture.
  7. Cook very gently, approximately 6-9 minutes until the mister is almost set.
  8. Place a plate upside down over the pan.
  9. Let the tortilla fall onto the plate and gently add back to the pan (turning it over).
  10. Cook for a further 3-4 minutes until the underside is gold brown.
  11. Serve immediately in generous wedges or cool down and use for lunches.
Recipe by Micheline Andrews at https://michelineandrews.com.au/easy-spanish-tortilla/