Our Vegetable Tortilla Española is not contain the traditional potato and onion omelette. Aside from the addition of Spanish onion and Paquillo peppers, it is rare to find vegetables. Many menus even separate two versions, one with just potatoes; Spaniards call it “tortilla de patatas” and one with onions, or “tortilla de patatas con cebolla.” For the most part this Spanish appetizer is one of the delicious tapas at local bars and eateries throughout the country. It is also sold as a “bocadillo” or sandwich surrounded by bread. We think it is an excellent idea for breakfast or brunch. With a few changes we made this a low-carb recipe. Primarily we eliminated the potatoes and the bread, but we also added healthy vegetables – delicious!
The Perfect Double-Sided Tortilla Pan
Have you ever tried to flip a Spanish tortilla in its pan to cook the top – what a mess. We found the perfect pan to eliminate this problem, a Double-Sided Omelette Pan from Cuisinart. Rather than trying to flip the tortilla you simply connect the second pan to the first and then flip the pan. If you love this recipe and want a perfect result every time, we recommend purchasing the pan. We have also found the pan at La Tienda’s website. They have a host of other Spanish food items, all imported, and all top quality. We especially like their Spanish chorizo, peppers, and their smoked paprika (see our Smoky Bacon Deviled Egg post).
The choice of vegetables for this recipe is yours. The amounts can be adjusted, as well. Spinach, asparagus, and mushrooms are usually our choices. We add cooked chopped bacon to add more flavor and crunch. You may decide to use cooked ham pieces or even chorizo to add a different texture and taste. If you use chorizo, do not crumble it, cut it into rounds and then cut into smaller pieces.
Bacon is our starting point. We recommend not overcooking, as the bacon will continue to cook inside the tortilla. We also found that chopping into half-inch pieces provides a tasty result. Set the bacon aside after draining as it will be added later. Even though that bacon grease is tempting to use to cook the vegetables, go for olive oil instead since this is a traditional Spanish tortilla. And, of course, use pure extra-virgin Spanish olive oil – avoid all of the blends out there at the super markets.
The asparagus and mushrooms go in next; we put them in at the same time since the mushrooms will give off some liquid making it easier to cook the asparagus. Taste test a piece of asparagus – it should have a slight crunch. Another tip is to not let the baby spinach wilt too much as it will cook more after the egg mixture is added.Once the tortilla is beginning to setup you can use a spatula and lift on an edge to make sure the bottom is showing a golden tone with a bit of brown. Attaching the second pan is easy and flipping will begin to cook the other side to perfection. It will take a little time to set up and to enable solid wedges to be cut you may also wish to let it set for a few minutes before cutting.
Vegetable Tortilla Española – Perfect for Breakfast or Brunch – A Taste of Spain!
Whether you serve a wedge hot for breakfast or brunch or choose to cut smaller bite-size pieces and skewer with a toothpick creating a plate full of cold tapas a day later is up to you. Either way, enjoy a taste of Spain and a delectable recipe from Tasty Low Carb!
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