The Spanish omelette or tortilla is a classic on tapas and pintxos menus, but as well as being delicious for lunch and dinner I think it makes a great breakfast or brunch.
As well as potato (a must) you can fill it full of all sorts of ingredients you’ll find in your fridge or cupboards, like sweetcorn, bacon or olives, or broccoli and feta like I’ve used here.
The thing to remember with a good tortilla is that it can’t be rushed. If you turn up the heat on that pan the bottom will scorch before the centre has cooked — it needs to cook low and slow.
- 6 eggs, whisked and seasoned with salt and pepper
- 100g feta
- 100g blanched and cooled broccoli florets
- 2 peeled red peppers (either from a jar, or blistered on the hob and peeled)
- 1 red onion, finely sliced
- 200g small waxy potatoes, sliced to the thickness of a £1 coin and parboiled for 6 minutes, then cooled
- Olive oil for cooking
- A light dusting of smoked paprika
- In a 8" frying pan, cook the onions until they’re soft, remove from the heat and layer up the potatoes, broccoli, feta, peppers and more potatoes and feta, then pour over the egg mixture and finish with a very light dusting of smoked paprika, and return to a low heat on the hob for about 12 minutes — you want the eggs gently steaming and the outside edges to become firm.
- When this happens and the centre of the tortilla is still wibbly, place it under a preheated grill for around 6 to 8 minutes until the top has lightly browned and the centre has set.
- Remove and set aside to cool for a few minutes so it shrinks away from the edge of the pan, then turn out on a plate, and turn back on another plate ready to serve.
This is one of six recipes I created for Superfood, The Essential Guide — available in shops now.