Print Options:

Vegetable Tortilla

Prep Time15 minsCook Time30 minsTotal Time45 mins

Bring this traditional dish from Spain to your table. Typically served at room temperature with a garlic aioli.

 1 Large russet potato
 1 Medium sweet onion, thinly sliced
 1 Medium red bell pepper, seeded and sliced
 1 Small zucchini, thinly sliced
 1 Small yellow squash, thinly sliced
 2 sausages, chopped
 6 Eggs
 ¼ cup Oil
 1 Pinch of saffron, bloomed in 2 tbsp of hot water (Optional)
1

Boil potato in a medium sauce pan with water for 20 minutes, or until tender.
Peel potato and dice.

2

Sauté, onions, bell peppers, and zucchini in a medium saucepan with a drizzle of oil. Cook vegetables until tender. Drain in a colander and allow to cool.

3

In the same skillet fry sausage and potatoes. Allow to cool and mix with veggies.

4

Whisk eggs with saffron in large bowl. Fold in cooled vegetable mixture.

5

Heat oil in large skillet over med-hi heat.
Add egg mixture and give it a shake/stir to allow eggs to cook. The key is, pull away edges without disturbing the whole tortilla, allowing eggs to cook. When the eggs are set, cover the skillet with a large plate and flip the tortilla. Slide it back into skillet and cook for about 2-3 minutes.

6

7

Serve slices with dipping sauce, like a garlic aioli.

Nutrition Facts

0 servings

Serving size