Hearty Country Style Tortilla

Tuesday 27 April 2010

I just love tortilla for lunch. Not the flour or corn ones in the sense of Mexican Tortillas, but those wonderful eggy creations in the Spanish tradition.

Quick, easy, nutritious and delicious, they make a quick lunch or light supper and are great to take on picnics, coz not only do they taste fabulous hot or warm . . . they are also scrumtious cold from the fridge or at room temperature. I'd even wager to say that they are even more delicious on picnics!

Mind you it is not quite picnic season yet . . .

The traditional tortilla contains not much more than egg, onions, potatoes and olive oil, but . . . once again, I can't leave well enough alone can I. I just have to grab the ball and run with it.

Here's my take on the tortilla. It does have shades of Mexico in it, I think . . . with the sweet peppers and the sweet potato . . . but there is also a very definite Spanish bent . . . with the chorizo and of course the olive oil!

No matter, it was delicious . . . this conglomeration of mine. That's what's good about Tortilla . . . you can put everything in them but the kitchen sink . . . and they always comes out tasting wonderfully moreish!

*Hearty Country Style Tortilla*
Serves 4
Printable Recipe

An omelet by any other name. Chock full of tasty things, this is perfect for using up little bits of leftovers. Don't let what I have used here limit you, try adding your own combination of cooked veg, such as asparagus, corn, broad beans, mushrooms, broccoli! The sky's the limit!

4 TBS extra virgin olive oil
1 baking potato, peeled and cubed
1 sweet potato, peeled and cubed
1 red onion, peeled, halved and cut into half moons
75g frozen peas
1 small red pepper, trimmed, seeded and diced
1 small green pepper, trimmed, seeded and diced
1 clove of garlic, peeled and minced
75g spicy chorizo sausage
6 large eggs
smoked paprika to taste
salt and freshly ground black pepper
a handful of grated strong cheddar cheese

Preheat the grill to medium. Heat 2 TBS of the oil in a skillet about 10 inches wide at the base. Toss in the baking and sweet potato cubes. Cook, stirring occasionally, over medium heat until they begin to soften. Toss in the onion and peppers, and cook for about 10 minutes, stirring occasionally until the potatoes are almost tender and beginning to brown. Add the peas, garlic and chorizo. Cook for 5 minutes or so. Season to taste with the smoked paprika, salt and pepper. Beat the eggs together in a large bowl. Tip in the cooked mixture and mix it in thoroughly.

Wipe out the skillet with some paper toweling. Add the remaining oil and heat until hot. Tip in the tortilla mixture, letting it spread out evenly in the pan. cook over medium low heat until the bottom is golden brown and it is almost set. Sprinkle the grated cheddar over top and slide under the preheated grill. Grill until set and lightly browned on top. Remove and transfer to a serving plate. Cut into wedges to serve.


  1. I love it! Just like an Italian potato frittata! Yum!
    xoxo Pattie

  2. Que rica tortilla, nosotros por aquí tambien hacemos muchas combinaciones. Un saludo

  3. This looks amazing Marie, just the thing I like!!

  4. BIG YUM... this looks delicious, Marie! I love this kind of thing... Happy Day, dear friend--LOVE YOU ((BIG HUGS))

  5. Oh, this one looks like a winner for sure for the Campbell house! We LOVE Spanish/Mexican food--and this looks amazing!

    I love when you "take the ball and run with it", Marie--you do it better than just about anyone I know!

    Hope you're having a wonderful day--off to get the girls to school...much love and hugs sent your way today!

  6. that looks great....I am getting hungry just by looking at it.

  7. This looks SO good! I know I would love it...but would I eat the whole thing? I might try! ♥

  8. We love them as well. I just made a frittata the other day with kale and spicy salami. Yours looks delicious.

  9. Oh yum this looks delicious. Just perfect for lunch

  10. Another fabulous one-pot dish Marie! Anything that diminishes the washing up is worth testing out.
    Millie ^_^

  11. This was a perfect Sunday evening supper. I really like these flavours and like that it's all made in one pan. I also added some sliced mushrooms that needed using up and a big handful of chopped flat leafed parsley. It made a really tasty meal with some salad on the side and a slice of lovely, crusty continental bread to mop it all up. We were very happy with this.

    1. I am like you Marie, all in one pan suits me fine when it comes to simple suppers! Love the idea of adding mushrooms and using some good crusty bread to mop it all up! I am so happy you made this and enjoyed it! Thank you so much for taking the time to make and leave your feedback. I always really enjoy reading your remarks! xoxo


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