Discover a delicious, veggie-loaded Spanish potato omelette—the perfect hearty lunch. This budget-friendly tortilla uses everyday ingredients and leftovers for maximum flavor and nutrition.
Ingredients
- 100g mushrooms, quartered
- 2 celery stalks, in strips
- 200g cooked baby potatoes, diced
- 100g cherry tomatoes, halved
- 2 orange bell peppers, diced
- 1 clove garlic, crushed
- 1 red onion, chopped
- 1 tbsp oil
- 6 eggs
- 2 tbsp fresh parsley, finely chopped
- 50g grated mature cheese
- salt
- pepper
- oven-proof pan or springform
Preparation
- Preheat the oven to 200 degrees. Prep all vegetables and heat your ovenproof pan. Add the oil and sauté the garlic and red onion for a few minutes.
- Add the bell peppers and celery, cooking for 4 minutes. Stir in the mushrooms, potatoes, and tomatoes, frying for another 2 minutes.
- Whisk the eggs with salt and pepper, then stir in the parsley.
- Evenly distribute the veggies and potatoes in the pan, pour over the egg mixture, and top with grated cheese.
- Bake in the preheated oven for 10-12 minutes, until the eggs are set and cheese melted. Use a springform if your pan isn't ovenproof.
- Remove from the oven and slide onto a plate to cool slightly.
- Serve with toasted bread for a light meal.
Recipe and image: Time for Paprika
