September 1, 2015 — Breakfast
‘… If you can stretch to make the Dad’s tomato sauce it’s really, really worth it… but if not a dab of ketchup never goes a miss.’
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For the Spanish tortilla
6 large eggs
leftover vegetables – such as:
1 tbs sherry or wine vinegar
1 tsp dried oregano
1 large onion, or 2 small – chopped
1/2 red pepper – chopped
1/2 red chilli – or to taste – chopped
1 tsp smoked sweet paprika
1 clove of garlic – chopped
2 sticks celery – chopped
24cm non-stick frying pan
Large plate for turning
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I get very excited by tortillas and frittatas
Spanish Tortilla is a regular dish for a weekend breakfast or brunch. But there is a compelling logic to their role in providing food for the home. We make food, we cook, we generate leftovers and then we make a tortilla.
Like a quick sweep at the end of the day, we all need to make tortillas – they keep our larders nice and tidy.
If in fact you are short of all the leftovers you need, you can cook them from fresh. Potatoes are fairly essential – so boil these until tender and then quickly saute in oil and butter to give a bit of crunch and colour. Chopped peppers and green beans can be added as fresh ingredients – this will help add colour and a bit of fresh bite to the tortilla. Sometimes I add fresh chopped and fried bacon or leftover sausages or ham.
Make a sauce and the Spanish tortilla at the same time:
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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