This Dish is a Hidden Spanish Treasure | Tortilla de Colores Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is more budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients, while hash browns save prep time.

onions

🥗Healthier: green onions

💰Cheaper: shallots

Green onions provide a milder flavor, while shallots are often less expensive.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol, and tofu is a plant-based alternative.

Cut a small potato into 4 evenly sized quarters.

Peel and cut 2 medium sized carrots into one inch pieces.

Add the carrots and potatoes into a saucepan and fill with cold water, about an inch above the vegetables.

Heat the saucepan on high heat.

In a separate saucepan, add cold water to cover 2 eggs by at least one inch and heat on high.

Once the water boils, add the eggs and cook for exactly 12 minutes for hard-boiled eggs.

After 18 minutes, pierce the potato and carrots with a toothpick to check doneness.

Add 1/3 cup of frozen peas to the saucepan with vegetables and cook for an additional 1-2 minutes.

Remove the vegetables from heat and drain them in a strainer.

Transfer the hard-boiled eggs to a bowl of cold water to stop cooking and make peeling easier.

Crack 6 cage-free organic eggs into a large bowl and beat until well mixed.

Once the vegetables are cool enough to handle, remove the skin from the potatoes and mash them in a bowl using a masher.

Add about 1/2 cup of the mashed potatoes into the bowl with the beaten eggs.

Cut the carrots into small pieces about a quarter inch thick and add them to the bowl with the potatoes and eggs.

Peel the hard-boiled eggs and cut them into small pieces between a quarter inch to half an inch thick, then add to the bowl.

Add the cooked peas to the bowl and season with sea salt and freshly cracked black pepper.

Mix all ingredients together until evenly combined and there are no lumps from the mashed potatoes.

Add 1 teaspoon of baking powder to the mixture and mix again until evenly combined.

Grease a 9 inch by 5 inch rectangular non-stick baking pan with 1 tablespoon of extra virgin olive oil.

Pour the egg and vegetable mixture into the greased baking pan.

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and bake for about 35 minutes.

Check doneness by piercing with a toothpick; if it comes out clean, it's ready.

Let the tortilla sit for about 15 minutes to settle.

Run a pairing knife around the edges of the tortilla to ensure it isn't stuck to the pan.

Place a plate over the baking pan and flip it to release the tortilla.

Transfer the tortilla to a wood cutting board.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens