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Spanish tortilla

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Ingredients for 6 servings:

  • 200 g broccoli
  • 200 g cauliflower
  • 250 g leek
  • 150 g beans, green
  • Salt
  • 250 g tomatoes
  • 8 eggs, fresh
  • Pepper, black from the mill
  • 2 dashes of Tabasco
  • 2 tbsp butter or margarine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean and wash the vegetables in cold water. Cut the broccoli and cauliflower into florets, cut the leeks into rings, and the beans into chunks. Bring to a boil in plenty of salted water. Blanch the cauliflower, broccoli, and beans for about 8 minutes and the leeks for about 3 minutes. Rinse everything in ice-cold water and drain well. Wash, quarter, and deseed the tomatoes, removing the stems. Then cut the tomatoes into thin strips. Whisk the eggs with salt, pepper, and Tabasco sauce. Heat the butter in two large pans and toss all the vegetables evenly. Pour half of the beaten eggs over the vegetables, cover, and let them set over low heat for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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