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~ culinary and horticultural life on a Spanish farm

Tag Archives: Tortilla

Tortilla de Habas con Menta

20 Wednesday Apr 2022

Posted by Nevenka in breakfast, Main Courses, Starters, Vegetable Dishes

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Tags

broad beans, Eggs, mint, Tortilla

Broad bean spanish omlette with mint.

The Spanish tortilla made with potatoes is universally known, but tortillas are also regularly made with other vegetables, peas, green garlics, peppers and beans, as in this case. Really any flavoursome vegetable that is not to wet to hold the cake shape can make a tortilla, or a combination of vegetables of course.

The fresh broad beans from my huerta or vegetable garden are sweet and tender, perfect for this dish.

For 2 portions

220 grams broad beans

3 eggs

1 -2 tablespoons of olive oil

small bunch of mint – finely chopped

salt and freshly ground black pepper

Blanch the beans by pouring boiling water over them and leaving them to steep for five minutes. Drain.

Break the eggs into a bowl and beat lightly to mix.

Add the beans and mint. Season well with salt and pepper.

Heat 1 tablespoon of oil in a small non stick pan. When hot add the egg mix, turn the heat low and cover.

After about five minutes of cooking check how the omlette is cooking. With a spatula pull the egg slightly away from the sides and towards the middle.

Cover again and leave to cook for a few more minutes.

Once you can see that the tortilla is cooked at the edge, but not quite cooked through in the middle, its time to turn it over.

With a spatula make sure that the tortilla is loose from the pan. Put a plate over the pan and in one quick movement invert the pan over the plate.

Return the pan to the heat and add the other spoon of oil, slide the tortilla back into the pan to cook the second side. This will only take three to four minutes.

Turn the tortilla onto a plate and enjoy with a fresh salad….or two.

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Spicy Omelette Breakfast Wrap

10 Saturday Apr 2021

Posted by Nevenka in breakfast, Food for One

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Tags

omelette, Tortilla

This recipe’s origins lay with one of the supermarkets local to here being taken over by South American’s, who know a good flour tortilla and stock the best ones you can buy around here. I have made my own, but these are better than I can do, so why bother. Burritos are the first recipe I made with the tortillas, and I’ve used them as Chapatis with Indian dishes, but one morning fancying a change from my poached egg on toast I made a thin omelette with spices in it, drizzled it with a spicy chilli sauce and rolled it in a hot tortilla. Fab!

Since then I’ve made different variations depending on what vegetables or sauces I’ve had. I’ve added mange toute peas, sweet garden peas, blanched broccoli, sweetcorn or peppers and I’ve put a spread of hummus or aubergine pate on the tortilla before the omelette. The recipe below is for the plain spiced omelette, which is lovely and tasty as it is, or you might want to add vegetables for a more robust omelette.

For a dinner plate sized tortilla you want –

1 free range egg

1/4 teaspoon turmeric

1/2 teaspoon garam masala

1 tablespoon water / vegetable stock / milk

pinch salt

freshly ground black pepper

fresh coriander roughly chopped

olive oil for frying

Mix all the ingredients together.

Heat the oil in a small frying pan, add the egg mix and cover. Cook slowly until just set.

Turn the omelette onto a warmed tortilla, drizzle with a hot chilli sauce of your choice, roll and enjoy!

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