When frittata meets tortilla

Ever since I've been to Valencia recently I've developed a renewed interest in the Spanish dish called tortilla. When I was there I tried two versions: the simple potatoes one and the one with zucchini. I must confess, I liked way more the zucchini one because it was more juicy and fluffy then the classical one with potatoes.

Since I got back to Bucharest I cooked different versions. I also cooked the Italian version of this eggs and veggies dish, which is frittata.

I liked all my attempts so far. And that's what lead me to today's experiment.

I felt like making a mix and match and take the best of both worlds. This is how I got this:

From all the tortillas and frittatas I made so far this one is my favourite. (And also @dragosroua's favourite too).

If you wanna try this gluten free, vegetarian dish, read on.

Ingredients (for 2-3 generous servings)

1 small potato
1 zucchini
1 big yellow onion
1/2 red bell pepper
1/2 yellow bell pepper
salt
black pepper
2-3 tbsp olive oil

Optional
a dash of grated parmesan cheese
a pinch of turmeric powder

How to do this

From my experiments so far the secret to a good tortilla is in how you slice the veggies.

Watch this video recipe of a classic Spanish potatoes tortilla where you can see how to slice everything and how to flip it so it cooks on both sides.

Basically you want to peel and wash the potato and slice in two, then into quarters and then each piece in very thin slices. Do the same with the zucchini, and the bell peppers and julien the onion. Heat the olive oil in a pan and first fry the potatoes for a few minutes. Then throw in everything else and gently stir from time to time. You can cover the pan a few minutes then remove it and cook a bit more to allow any water to evaporate.

In the mean time whisk the eggs with a pinch of salt, pepper, turmeric, and if you have, some grated parmesan.

Pour the mixture into the pan, mix, cover with a lid and cook for a few minutes. Then take a big plate or another pan and flip the tortilla/frittata. Put it back in the pan and cook a few more minutes until it's ready.

Serve with half an avocado, some cherry tomatoes and spring onions or with whatever you like.

For inspiration on the Italian frittata I used this video of Gennaro Contaldo. I love this funny guy and his recipes!

And here are more pics of my frittata/tortilla :)

Here with some grated parmesan:

It's good to eat both warm, fresh from the pan, or at room temperature if you have any leftovers.

I've just ate this a couple of hours ago and by looking at these pics I got hungry again :))

Let me know if you try this recipe and how you've adapted it to your taste.

Bon appetit!

Namaste

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All photos taken with a Canon EOS 450D. Please don't reuse without my permission.

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Hi, I'm Raluca. Freelance copywriter, certified Hatha Yoga Teacher 200H. I have an educational background in communication and psychology. You can find me mainly on my blog at BeingRaluca where I write about communication, relationships, listening, sexuality and many more. Here on Steemit you can follow me @raluca.