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.
| Servings | Prep Time |
| 4 serving | 10 minutes |
| Cook Time | Passive Time |
| 15 minutes | 10 minutes |
|
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| A filling Spanish omelette with stir-fried vegetables and a sprinkling of cheese that's perfect for breakfast, brunch or lunch.
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- 4 eggs medium (I used 2 and 2 egg whites)
- 1 tsp corn starch
- 1/4 cup milk
- to taste salt
- 2 tsp fresh chopped coriander
- 1/4 tsp chilli flakes
- 1 tbsp butter/ oil
- 1 onion , thinly sliced or chopped
- 3/4 cup vegetables
- 1/4 tsp crushed black pepper
- 2 tbsps cheddar cheese grated
- Break eggs into a bowl. Add the milk, corn starch, black pepper, chilli flakes, chopped coriander and salt. Beat well with a fork till blended.
- In a non-stick skillet, heat the oil. Saute onions till golden. Add the vegetables, except the bell peppers/ capsicum. Sprinkle a little salt and stir-fry till almost done. With your spatula, spread the vegetables so they cover the base of the pan evenly. Sprinkle the chopped bell peppers/ capsicum evenly over this and pour the egg mixture in. Turn the heat down. Cover the pan and let the omelet cook slowly. Make sure the underside does not burn.
- When the top has set, slide the tortilla onto a plate and then back into the skillet so the other side cooks. After a minute or so, slide the tortilla back onto the plate again and back, once again into the skillet and sprinkle the cheese over it. Take it off the heat.
- Served warm (with or without tomato ketchup) alongside wholemeal toast and fruit, this tortilla is a complete meal. Hope you enjoy it.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
marriedtoadesi.com says
October 28, 2007 at 3:53 pmThanks for the entry!