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When I made this recipe, I was looking for something to cheer up someone close to me who was having a pretty rough week, as well as recovering from the same nasty old flu that I have had recently. I wanted it to nourish the eater’s body and mind, and this mix of comforting potatoes and vitamin filled broccoli seemed to tick all the boxes!

A spanish tortilla is very similar to a frittata – a thick cake of vegetables and herbs held together with eggs. Some recipes have flour, or cheese, or all of the above. This one kept it pretty simple and was loosely inspired by Pip’s potato tortilla. I brought in some Latin flavours with smoky paprika and chilli rather than the sweet paprika, added some garlic for immune boosting deliciousness, and added a chilli and a head of broccoli to boost our moods and kick our immune systems into gear. I served it with a winter salad of baby spinach, grated carrot, shredded kale, avocado and rocket, dressed simply with olive oil and apple cider vinegar.

Potato and Broccoli Tortilla
1 onion
2 cloves garlic
1 long red chilli
2 potatoes
1 head broccoli
6 eggs
1 tsp smoked paprika
1 pinch mixed herbs (oregano type herbs are best)
Salt and pepper to taste
Olive oil

Set your oven to heat to 180. While the oven is heating, you will have time to make the mixture.

Chop the potatoes into even, bite sized pieces and steam until just cooked (leave the skins on or peel them – either way would work). Chop the broccoli and put it on to steam. Meanwhile, chop the onions, garlic, and chilli and saute in olive oil until onions are translucent. Add the cooked potato and reduce the heat, stirring until potato is lightly covered in onion mixture.

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Add a healthy tsp of smoked paprika, a pinch of mixed herbs and, a pinch of good sea salt. Cook for a few minutes, stirring occasionally to stop the mixture from sticking. Deglaze with a little water if necessary but be careful to only add a small amount. You don’t want this mixture to be wet and the broccoli will add some moisture when you add it.

When broccoli is steamed, add it to the mixture and stir through. Taste for seasoning and adjust if necessary. In a small bowl, beat the eggs with a pinch of black pepper and set aside. Grease a baking tray or pie dish (I used a glass pie dish) and add the potato broccoli mixture, spreading evenly across the dish. Pour over the beaten eggs and tilt the dish at angles to make sure all the egg is evenly incorporated. Don’t worry if you have pieces of vegetable sticking up above the egg mixture, they will brown when cooked and add some texture. If you think you’ve really underestimated the amount of veg you are using, add another beaten egg.

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Grate a small amount of cheese – I used a sharp cheddar but I think parmesan would be heavenly! – and sprinkle over the top of the tortilla. Place in the oven and cook for 20-25 minutes. It is done when the egg is set and the top is nicely golden brown.

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While the tortilla is cooking, prepare the salad. Shred kale and carrots, tear baby spinach and rocket into smaller pieces, and dice avocado. Add all elements to a salad bowl and dress with olive oil, a splash of apple cider vinegar, and a shake of smoked (or regular) sea salt.

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Cut tortilla into slices and serve! It’s equally good served cold, or tucked into a flour tortilla for breakfast. And yes, it did meet my aim of being a nutritious dish that would cheer up someone I love. Try it to chase away your winter blues!

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