Easy Spanish Tortilla
- 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
- Peel and slice potatoes thinly or you can cut into small cubes.
- Par boil in salted water until just tender and drain.
- Slice onion into thin slices.
- Heat olive oil in a medium sized frypan and on a medium-low heat, fry onions and garlic until soft.
- Whisk together the eggs, Vegetable Broth Powder, Vegetable Broth Salt and pepper.
- Add peas and drained potatoes to the frypan and then the egg mixture.
- Cook very gently, approximately 6-9 minutes until the mister is almost set.
- Place a plate upside down over the pan.
- Let the tortilla fall onto the plate and gently add back to the pan (turning it over).
- Cook for a further 3-4 minutes until the underside is gold brown.
- Serve immediately in generous wedges or cool down and use for lunches.
Recipe by Micheline Andrews at https://michelineandrews.com.au/easy-spanish-tortilla/
3.5.3251