Spanish Tortilla with vegetables

This recipe concerns the Spanish omelette, not the Mesoamerican flatbread. It is made with vegetables instead of potatoes for a healthy and delicious version. It is perfect for using up those vegetables and left over cheeses in the fridge, especially raclette cheese! Serve with a green salad for a summer lunch.

 

 

Ingredients:

• 6 to 8 eggs (depending on size)
  
• A head of broccoli, broken into florets and steamed (crunchy)
  
• A punnet of cherry tomatoes,
  
• 1/2 red pepper, roughly cubed
  
• A handful of mushrooms, roughly chopped
  
• 1 shallot, finely sliced
  
• 2 or 3 cloves of garlic
• Herbs & spices (don't forget the smoked paprika!)
• Black pepper
  

 

Method:

Prepare the vegetables.
Beat the eggs with the black pepper until fluffy.

Preheat the oven to 200°C.

In a cast iron skillet, lightly fry the shallot on medium heat in a little cooking oil. After a few minutes, add herbs and spices and the red pepper, cook for a further few minutes, then add the mushrooms. Cook until the mushrooms have rendered their juice, then add the broccoli and the finely chopped garlic. Slowly add the beaten eggs and cheese, stir a little and let the omelette cook. As soon as the sides start to turn brown, remove from the heat and transfer to the hot oven for about 10 minutes, or until the cheeses melt and turn golden brown.