Preparation time: 10 minutes
Cooking time: 25 minutes
Number of servings: 2-4
Difficulty of preparation: easy
Food type: main dish
Cookware: 24 cm deep pan
Cuisine: Spanish
INGREDIENTS
5 eggs
250 g spinach
250 g frozen peas
2 shallots (chop finely)
3 garlic cloves, finely chopped
4 tbsp olive oil
freshly ground black pepper
salt
COOKING METHOD
STEP 1.
Preheat the oven to 180°C. Pour 2tbsp of olive oil into a pan and fry the onion and garlic until the onion is soft. Add spinach and peas. Cook for 3 to 5 minutes until spinach and peas are cooked through.
STEP 2.
In a large bowl, beat eggs, add hot pea and spinach mixture. Mix well and add salt and pepper. Wipe the skillet dry, put it on the fire and add 2 tbsp of olive oil. When the pan is hot, pour in the egg mixture. When the mixture begins to set around the edges, reduce the heat to low. Fry for 3 to 4 minutes until the edges and bottom are browned and the middle is a little runny.
STEP 3.
Place the skillet with the tortilla ready on the bottom in the oven and bake for about 5 minutes until the top is completely browned. Cover the tortilla pan with a plate or kitchen board and flip gently. Serve tortilla hot.
My tips and tricks:
The most surprising thing about a tortilla is that, unlike many egg dishes, you don’t have to eat it right away. It will still be delicious the next day if you reheat it. If you really like cheese, you can sprinkle it lightly with your favorite cheese or just add grated cheese to the egg mixture before you put it in the oven – “you can’t spoil your porridge with butter”.
If you don’t have a pan that you can put in the oven, you can cook the tortilla on the stove. When it’s ready on one side, cover the tortilla with a kitchen board and gently flip it over. Slowly slide the tortilla off the board, return it to the skillet and cook for another 3-4 minutes over medium heat.