|Spanish Veggie Tortilla|
Ingredients (for tonights tortilla):
5 small potatoes
1 large red bell pepper
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!