Vegetarian Spanish Tortilla |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Out of a vegetarian cookbook for kids. Other than that, can't say much sicne I haven't made it, only that the picture looked great, and the ingredients sound delish! Ingredients:
2 tablespoons oil |
675 g potatoes, cut into small chunks |
1 onion, sliced |
1 1/2 cups mushrooms, sliced |
1 cup frozen peas, thawed |
1/3 cup frozen corn, thawed |
4 eggs |
2/3 cup milk |
1 teaspoon cajun seasoning |
2 tablespoons fresh parsley |
Directions:
1. Heat oil in a large frying pan and fry potatoes and onion for 3-4 min, stirring often. Lower heat, cover and gently fry for a further 8-10 min until potatoes are almost tender.
2. Add mushrooms and cook 2-3 min, stirring often until soft.
3. Add peas and sweetcorn.
4. Put eggs and milk in a bowl. Add seasoning and beat well.
5. Level the top of the vegetables in the pan, and scatter parsley over. Pour egg mixture on and cook over low heat for 10-15 minute.
6. Put pan under a hot grill to set the top. Serve hot/cold in wedges.
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