Tortilla

Herb and Vegetable Tortilla
with Oregano and Sun-dried Tomato Flat bread 

Spanish Tortilla is a thick Spanish omelette traditionally made with potatoes, sometimes onion is added.


My version doesn't contain potatoes but herbs and vegetables from my garden.  I have also added thin slices of Mozzarella cheese to the top and melted it under the grill ,(so it's Spanish with a wee bit of Italian)    It tasted great and went perfectly with the Oregano and sun-dried tomato flat bread.




For the tortilla

Serves 2

4 large eggs
Small handful spinach leaves, torn
8 cherry tomatoes
3 spring onions, chopped
Small handful coriander and flat leaf parsley leaves, chopped
6 runner beans, shredded
1 small courgette, diced
6 thin slices Mozzarella cheese
1 tbsp olive oil
Salt and freshly milled pepper

Heat the oil over a medium heat and add the courgettes, spring onions, runner beans and tomatoes.  cook for 1 minute.

Whisk the eggs, season with salt and pepper and add the spinach and herbs.

Pour the egg mixture over the vegetables and cook, over a low-med heat for 3-4 minutes.  Place the Mozzarella slices over the top and put under a hot grill until the cheese bubbles.

For the flatbread

100g plain flour or wholemeal if you prefer
4 pieces sun-dried tomatoes, chopped
Small handful Oregano leaves, chopped
Salt and pepper
2 tbsp olive oil
A little cold water to mix

Add the Oregano and tomatoes to the flour, season with salt and pepper and mix well.

Add the olive oil and enough water to make a firm dough.  Knead lightly and cut into 2.

Roll each piece into a round and cook over a high heat in a pre-heated griddle or frying pan for 2 minutes each side.

Serve warm with the tortilla.