Baked vegetable tortilla
with zucchini, pepper, peas and potato
This vegetable version of the traditional Spanish omelette is accompanied by a tasty and fresh salad with orange wedges, walnuts and a citrus dressing.
egg, tree nut
Cayenne pepper powder
Mix of green leaves
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
Wash the vegetables. Peel the potatoes and cut them into cubes of 1cm maximum. Place them in a pot, cover them with water and bring the water to a boil. Once it boils, let it cook for approx. 12 minutes until the potatoes are tender. Drain the water well and set aside.
Peel and chop the onion and garlic. Chop the pepper. Heat 1 tablespoon of oil in a frying pan and sauté the vegetables together with the cayenne powder until they're very tender. Season to taste. Drain and rinse the peas. Roughly grate the zucchini. Mix all the vegetables in a bowl.
Crack the eggs in a bowl and add 2 pinches of salt. Beat the eggs with a whisk until they foam and increase in volume.
Hold 1 sheet of parchment paper under tap water, while pressing it with your hands to form a small ball. Drain the water from the paper by pressing it hard. Open it and cover the inside of the mould (20cm diameter) with the paper. Spread the inside with 2 tablespoons of oil. Add the potatoes and sautéed vegetables to the bowl with the eggs and mix it well. Season to taste. Pour the mixture into the mould and bake in the oven for 10 minutes. If you want a well-cooked tortilla, bake it for 12-15 minutes. Reduce the heat to 150 degrees halfway through the baking time.
Let the dried cranberries soak in hot water for 3 minutes and drain the water. Peel 1/4 of the orange and cut it into small wedges. Squeeze the juice of another 1/4 and mix it with the agave-balsamic dressing. Chop the green leaves with your hands and mix it in a bowl with the walnuts, dried cranberries and the dressing.