Spanish Tortilla With Vegetables (Open Faced Omelets With Vegetables)
Recipe: #23768
May 16, 2016
Categories: Eggs, Spanish, Gluten-Free, High Protein, Kosher, Non-Dairy, Vegetarian, more
"Vegetables can very easily change depending on what is in season or on hand. Recipe source: Fresh from the Farmer's Market cookbook"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (405.1 g)
- Calories 533.6
- Total Fat - 29.1 g
- Saturated Fat - 6.1 g
- Cholesterol - 381.8 mg
- Sodium - 1222.8 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 5.3 g
- Sugars - 3.7 g
- Protein - 34.9 g
- Calcium - 76.8 mg
- Iron - 4.2 mg
- Vitamin C - 24.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a skillet over high heat heat 4 tablespoons of oil; add potatoes and season with salt and pepper and saute, tossing often until tender (10 minutes). Drain in a sieve over a bowl; let cool. Save the oil.
Step 2
Return skillet to medium heat and 1 tablespoon oil and then add the leeks; season with salt and pepper and toss to coat; cover, reduce heat to medium low and cook until leeks are tender (15 minutes); let cool.
Step 3
In a large bowl combine the eggs, potatoes, leeks , peas and fava beans; season with salt and pepper; stir to combine and then let stand for 10 minutes.
Step 4
Measure the oil drained from the potatoes and then add enough oil to equal to 1 tablespoon.
Step 5
Heat skillet over high heat and then add the oll; add egg mixture, spreading it to make an even layer; it will bubble around the edges; lower the heat to medium low and cook for 10 minutes. Invert a cookie sheet over the skillet; grasping the skillet handle with one hand and holding the cookie sheet with the other flip the skillet so the tortilla falls onto the cookie sheet; slide it back into the skillet cooked side up. Cook and additional 10 minutes; then invert onto a serving platter.
Step 6
Let stand for 20 minutes before serving.
Tips
No special items needed.
3 Reviews
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