In Spain, they sell slices of tortilla to take away and eat as a snack or for a quick lunch. It also makes a lovely and unusual starter, especially before a lighter main course. I should like to offer a vegan version of this, but so far am still struggling to find a decent recipe, and I don't want to use a processed product such as "Just Eggs", even assuming I could find it. I am very unconvinced that a gram flour 'white sauce' is a substitute for beaten eggs.
Serves 4 as a starter, 2 for a light lunch
2
potatoes
2
onions
2
garlic cloves
2
tbsp olive oil
salt
and pepper
4
eggs
Method:
- Slice the potatoes and onions and chop the garlic.
- Heat the oil in a frying pan and add the vegetables. Cover and cook over a medium heat for about ten minutes, stirring every few minutes to ensure that everything gets cooked. When the potatoes are completely cooked, arrange all the vegetables in an even layer in the pan.
- Season generously with salt and pepper.
- Break the eggs into a bowl and beat them gently – just enough to amalgamate the yolks and the whites. Then pour the eggs over the potatoes and onions and tilt the pan to ensure that they’re evenly distributed.
- Cover, lower the heat and cook for a further 10 minutes or until the eggs are set.
Tortilla
is generally eaten lukewarm, but is delicious hot, for lunch.
No comments:
Post a Comment