Spanish tortilla with herbs
2 servings
45 minutes
Spanish tortilla with greens is a light yet flavorful version of the classic Spanish dish. Its roots go deep into Spanish cuisine, where tortilla is traditionally made with potatoes and eggs. In this version, the addition of fresh herbs and vibrant vegetables gives the dish freshness and special tenderness. Baking makes the tortilla particularly aromatic, while the crispy crust after the final cooking stage adds textural contrast. This dish is perfect for a hearty breakfast or a light dinner. It can be served hot or cold, and its flavor is enhanced when paired with fresh vegetables and a light yogurt sauce.
1
Peel the potatoes and slice them into rounds. Remove the seeds and stems from the peppers, and the skin from the tomatoes. Dice the peppers and tomatoes. Take a baking dish and grease it with olive oil. Layer all the vegetables in it. Add salt and pepper. Cover the dish with foil on top. Place it in an oven preheated to 180 degrees and stew for about 30 minutes.
- Potato: 100 g
- Olive oil: 30 ml
- Red sweet pepper: 0.5 piece
- Yellow bell pepper: 0.5 piece
- Onion: 0.5 piece
- Salt: 1 teaspoon
- Ground allspice: pinch
- Tomatoes: 200 g
2
Finely chop the greens and place them in a bowl with the egg whites, add a little salt. Whisk well with a fork.
- Parsley: 20 g
- Chicken egg: 4 pieces
- Salt: 1 teaspoon
3
When the potatoes in the oven become soft (usually after the specified time), remove the foil and pour the egg whites with herbs on top. Then increase the oven heat to 200 degrees and place the dish inside for a couple of minutes. Do not cover with foil.
- Chicken egg: 4 pieces
- Parsley: 20 g
4
The tortilla is ready. It can be eaten hot or cold.
5
Enjoy your meal!