Tortilla à la Payesa (Spanish Vegetable Omelette) is a traditional Spanish recipe for a classic dish of poatoes, onions, jalapeno chillies and tomatoes cooked in an egg base. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Spanish Vegetable Omelette (Tortilla à la Payesa).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
25g diced potatoes
50ml olive oil
100g onions, chopped
1/2 garlic clove, chopped
10g green jalapeño chillies, chopped
10g tomato flesh, diced
3 eggs, beaten and seasoned
1 tbsp butter or oil
sea salt and freshly-ground black pepper
Method:
Heat the olive oil in a non-stick frying pan. Add the potato pieces and fry until golden brown. Remove with a slotted spoon, transfer to a bowl, season with salt and black pepper and set aside.
Add the onion, garlic and chillies to the pan. Fry for 4 minutes then stir in the tomato flesh. Fry for 2 minutes then return the potatoes to the pan. Add the beaten eggs and beat with a fork to combine evenly.
Fry until golden brown on the base then place a plate over the frying pan and invert the omelette onto it. Heat the butter or oil in the pan then slide in the omelette and fry until the uncooked side is golden brown.
Slide onto a serving plate, garnish with a few sprigs of parsley and serve.
)
