- Cooks&Books&Recipes - http://www.cooksandbooksandrecipes.com -

Tortilla de Verduras (Vegetable Tortilla) {Recipe}

Tortilla de Verduras (Vegetable Tortilla) recipe from The Book of Tapas by Simone and Ines Ortega

Tortilla de Verduras (Vegetable Tortilla) recipe - www.cooksandbooksandrecipes.com

Tortilla de Verduras (Vegetable Tortilla)

Chef Jose Andres:

“Take this book and look at it as you would a guidebook when you travel. Build yourself a menu of lots of different flavors, some hot and some cold, look for a balance, pour some good Spanish wine, or maybe make a sangria, and invite your friends over for a tapas party.”

Cooks&Books&Recipes:

THE RECIPE. We made tortilla de verduras as a main dish. The recipe/technique is much the same as how we usually make frittatas, though for some reason we’ve never tried eggplant as an ingredient before.

THE RESULT. A good, standard frittata (vegetable tortilla sounds more intriguing). We think the recipe suggestion of serving this cold, with a slather of (herbed) mayonnaise on top, would make this an excellent addition to a brunch menu.

Tortilla de Verduras (Vegetable Tortilla)

Yield: Serves 4

Ingredients:

  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 green bell pepper, halved, seeded and finely chopped
  • 1 red bell pepper, halved, seeded and finely chopped
  • 1 eggplant, diced
  • 1 zucchini, diced
  • 2 ripe, red tomatoes, peeled, seeded and diced
  • 8 eggs
  • salt

Directions:

Heat the oil in an 11-inch skillet or frying pan over low heat. Add the onion and pan-fry, stirring occasionally, for 4 minutes, then stir in the bell peppers, eggplant and zucchini.

When everything is browned add the tomatoes, and let cook until the water has evaporated and the mixture has thickened. Beat the eggs vigorously with a pinch of salt in a large bowl. Increase the heat under the vegetables. Tip in the egg mixture and cook, gently shaking the skillet occasionally, until the underside is set and lightly browned. Invert the tortilla onto a lid of a pan or a plate, then gently slide it back into the skillet, cooked side up. Cook, gently shaking the skillet occasionally, until the underside is set and golden brown. Serve immediately or at room temperature, cut into wedges.

Note: If you have any of this left over, it is tasty served cold with a little mayonnaise spread across the top.

© 2010 Phaidon Press

From The Book of Tapas, by Simone and Ines Ortega (Phaidon Press)

Print Print Recipe