In Spain the Tortilla is a filling omelette usually made with eggs and potatoes whereas the Mexican Tortilla is an entirely different food. It is a thin, flat pancake made from corn/ maize flour, eaten hot or cold, typically with a savoury filling.This Tortilla recipe takes a bit longer to make than the average omelette, but then this is a Tortilla that’s perfect for a Sunday Brunch. I’d even take it for lunch.
I just came across the Weekend Breakfast Blogging event. The October event deadline for submission is quite close, but I decided to try meeting it! We have omelettes occasionally and I just realized I hadn’t made one in a while. I try to pack in as much nutrition as I can into a lot of my cooking to make sure my daughter eats healthy. She is usually game, especially if the process and final product seems exciting or unusual.
Packing an omelette with too many vegetables can make it heavy and there’s more of a chance that the only way you can save it is by turning it into a version of scrambled eggs. I typically use onions, a mix of red and yellow (sometimes green as well) bell peppers/ capsicum and grated potatoes. Green peas or sweet corn also do well here.