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Budget, Potatoes, Spanish, Vegetarian

Spiced Spanish Tortilla

This week we booked a holiday and we’re doing a bit of travelling around Andalusia in Southern Spain. We’re going all around the place and I can’t wait to sample the food, so much so that I’ve decided to try a few dishes inspired by Spain.

First up is a twist on the traditional tortilla (or Spanish Omelette). This appealed to me as Andalusia is a historical hotchpotch of cultures including Iberians, Phoenicians, Carthaginians, Greeks, Romans, Vandals, Visigoths and Byzantines, all of whom preceded the Muslims so a bit of fusion food seemed a great idea.

This recipe came from the BBC Good Food website and you can find the original here.

Ingredients:

Fresh Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, sliced
  • 1 red chilli, deseeded and shredded
  • 2 tsp curry spices (we used coriander, cumin and turmeric)
  • 300g cherry tomatoes
  • 500g cooked potatoes, sliced
  • bunch coriander, stalks finely chopped, leaves roughly chopped
  • 8 eggs, beaten

Method of Preparation:

  1. Heat the oil in a large frying pan.
  2. Fry the onion and half the chilli for 5 mins until softened.
  3. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan.
  4. Season the beaten eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.
  5. Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set.
  6. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve.

    Setting on the Stove

I followed this recipe to the letter which only brought about 1 issue – how much coriander to use? I went for a bunch that was about 20g in weight which, if you like coriander, is really nice. If it’s not your favourite herb then I’d suggest maybe 10g would be ample. There also weren’t any directions on the split of cumin, turmeric and ground coriander – I went for half a teaspoon each of turmeric and coriander and a teaspoon of cumin which I thought worked really well.

Tortilla is Served

I really think this is a great recipe, it’s easy to prepare, tasty to eat and it will last until the next day’s lunch too if you manage to leave some. This would be great with a selection of cold meats, some bread sticks and a load of melon…

Delicious!

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