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Spanish vegetables tortilla

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Directions

Spanish tortilla contrast to the Mexican is cross between scrambled eggs and gratin.
In Spanish tortilla necessarily exists thinly sliced potatoes, eggs and vegetables.

Fry peeled and thinly sliced potatoes on hot pan with oil, about 10 minutes.
Constantly stirring, until it is slightly soft, but not completely cooked.
Bell peppers clean from the seeds and cut into cubes.
Add bell pepper, crushed garlic, salt and pepper into the pan.
After 5 minutes add the diced tomatoes and sweetcorn.
Whisk eggs slightly with chopped herbs and salt, using fork.
Pour eggs into pan when the potatoes become soft.
Do not stir after this.
Put it in hot (200 degrees) oven for several minutes, If your pan removable handle.
If not, just wait until the bottom tortilla toasted over medium heat,
then turn over with a plate and fry the other side.
Cut into portions and serve hot or cold.

Ingredients

To prepare Spanish vegetables tortilla use:
eggs - 4 Item
green bell pepper - 0.5 Item
olive oil - 100 ml
parsley - 20 g
potatoes - 100 g
red bell pepper - 0.5 Item
sea salt - 7 g
tomatoes - 200 g
  
cloves of garlic
eggs
frozen sweetcorn
green bell pepper
ground black pepper
olive oil
parsley
potatoes
red bell pepper
sea salt
tomatoes

Prepare Spanish vegetables tortilla

Prep Time:
Min
Cook Time:
Min
Ready In:
Min

  

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Images

Spanish vegetables tortilla
Spanish vegetables tortilla
Spanish vegetables tortilla
Spanish vegetables tortilla
Spanish vegetables tortilla
Spanish vegetables tortilla
Spanish vegetables tortilla
Spanish vegetables tortilla

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