Potato and Broccoli Tortilla

Potato and Broccoli Tortilla – La Papa y Brócoli Tortilla

Your normal Spanish Tortilla is full of potato; the addition of broccoli in this tortilla adds extra colour and texture and makes for a lighter meal.

Potato and Broccoli Tortilla - La Papa y Brócoli Tortilla
  • ¼ cup olive oil
  • 500 g waxy potatoes (eg Pink Eye), peeled, finely chopped
  • 300 g broccoli, cut into small florets
  • 8 eggs, lightly whisked with 1 tablespoon water
  1. Heat oil in a deep 25 cm non-stick frying pan over low heat. Add potatoes and cook, stirring occasionally, for 10 minutes or until soft. Season with salt and pepper.
  2. Drain off most of the oil, add broccoli, cover and cook for 6 minutes or until broccoli is just tender. Pour in eggs and season with salt and pepper. Gently use a spatula to ease the egg off the base of the pan as it cooks, then continue to cook on low heat for a further 12 minutes or until set.
  3. Invert tortilla onto a plate and slide back into the pan, bottom-side up, (which is more Spanish), or don’t invert the tortilla and place the frying pan under the grill on high and cook for 2 minutes or until the egg is just set.
  4. Cool, remove tortilla from the pan and cut into wedges to serve.

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