About this recipe:Ok...there's many ways to make an omelette but this one is a meal. Based on the Spanish tortilla it has potatoes as its main veg but then you can add what you want: in this case it's sweetcorn, courgette and green pepper. I often add chopped chilli or tabasco too.
salt and pepper to taste
1 tablespoon olive oil
2 cloves garlic, chopped
2 medium potatoes, sliced thinly
1 vegetable stock cube
1 medium courgette, sliced
1 cob of sweetcorn, kernels removed
1 green pepper, seeded and sliced
125g Cheddar cheese, grated
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Method Prep:10min › Cook:25min › Ready in:35min
Beat the eggs, milk, salt and pepper in a bowl and set aside.
Heat the olive oil in a medium sized heavy frying pan over medium heat and fry the garlic and potato slices till coated, about 2 mins. Add the water and the stock cube and cook, uncovered, for 10 minutes so that most of the water should have evaporated but there will still be a little water in the pan.
Pour in the egg mixture and arrange the courgette slices, pepper slices and sweetcorn kernels on top of the egg. Sprinkle the grated cheese on top. Turn the heat down to medium-low, cover and cook for 10-15 minutes. Check occasionally and if large bubbles have appeared in the tortilla break them up with a knife. Also run a blunt knife around the edges and move the frying pan around on the heat to make sure the cooking is even.
Once there are no more runny bits of the tortilla on the top, place the pan under a preheated grill for a few minutes to finish off the cooking. When the top has browned removed from the grill, let sit for a couple of minutes then serve in slices.
I made this yesterday, mainly because my wife is a veggie and loves omelettes so I thought tortilla would go down well.
I probably had the heat a little too low and so it took longer than expected but it was absolutely delicious and she loved it.
In fact it's her new favourite meal and she's making it again tonight !!! - 15 Aug 2010