Modern Cooking - Spanish Veggie Tortilla

Tonight was a "what are we going to cook"-kind of evening. Lily asked for eggs, potatoes, and carrots, but I didn't really feel like breakfast for dinner. But we came close to her requests, as my Spanish veggie tortilla came to mind. A Spanish tortilla is much different from Mexican tortilla and can be compared more to an omlette. I had it the first time about 8 years ago when one of my favorite teachers from college hosted a barbecue to celebrate the upcoming graduation at her home and served this dish.

Spanish Veggie Tortilla

Ingredients (for tonights tortilla):
5 small potatoes
1 large red bell pepper
1 zucchini
brown mushrooms
5 eggs
some milk
rosemary, marjoram, salt, and pepper to taste
some parmesan cheese, grated
olive oil for the pan

Heat the olive oil in a large skillet. Cut potatoes into small pieces and add to skillet. Cut bell pepper, zucchini, and mushrooms to bite-sized pieces and add to skillet. Cook until slightly browned; season with rosemary, marjoram, and pepper. Slightly beat eggs; add about 1/4 cup of milk, season with some salt and pepper. Pour egg mix over veggies, reduce heat to low medium and cover. Cook until egg mixture is set and firm. Sprinkle with parmesan cheese, cut in wedges, and serve.


Why we love this recipe so much? Because it's versatile. You can use about any veggie you have laying around; we even have used it before to turn some left-over grilled vegetable into another dinner. You can prepare it as the main dish with a side salad or serve it as a side with steak, chicken, or at a barbecue. It's even a perfect dish to bring to a pot-luck.

Try it and let me know what you think!