Tortilla

Tortilla is traditionally served in Spain as a tapas dish or sandwiched between two chunks of bread. It can be served as a main course with a green salad and bread or in wedges for a picnic. Almost any cooked vegetables can be used in place of the ones suggested here, which makes it a great recipe for using up any leftover vegetables.

Ingredients

1 onion
1 red OR orange pepper
50g mushrooms
400g potatoes
50g frozen peas
4 large eggs
1 x 5ml spoon grain mustard (optional)
Black pepper (optional)
30g reduced-fat mature Cheddar cheese

Equipment

Weighing scales
Sharp knife
Chopping board
Kitchen paper
20cm round microwavesafe
dish with lid or
clingfilm
Vegetable peeler
Oven gloves
Kettle
Colander
Small bowl
Medium bowl
Fork or whisk
Grater
Metal spoon
Spatula or fish slice

Instructions

1. Peel the onion, cut in half and thinly slice into ½cm pieces.
2. Wash the pepper, cut in half lengthways, deseed and slice thinly into half rings about ½cm wide.
3. Wipe the mushrooms with some damp kitchen paper and slice thinly into ½cm pieces.
4. Put the onion, pepper and mushrooms into a microwave-safe dish, cover with a lid or clingfilm, leaving a small area open, and cook on full power for 4 minutes. All timings for this recipes are based on using an 800W microwave.
5. Meanwhile, peel the potatoes (or just scrub them if the skins are good), and slice into ½cm slices.
6. Take the dish out of the microwave, remove the vegetables and put to one side in a small bowl.
7. Put the potatoes in the microwave-safe dish, cover with a lid or clingfilm, leaving a small area open, and cook on full power for 6 minutes. Allow to stand for 2 minutes, then check that the slices are soft. If they are not, cook on full power for another minute.
8. Put the peas into a colander and pour some boiling water over them to soften them, then drain.
9. Crack the eggs in a bowl, whisk with the mustard and black pepper (if using) until frothy.
10. Mix the potatoes, vegetable mixture and peas together gently in the microwave-safe dish and pour over the eggs.
11. Grate the cheese and sprinkle into the dish over the egg.
12. Cook on full power for 2 minutes, then remove the dish and stir the outside parts of the mixture into the centre and flatten with a spoon.
13. Cook for another 2 minutes and repeat as step 12.
14. Cook for another 2 minutes and remove the dish from the microwave, cover with clingfilm and allow to stand for 2 minutes to finish cooking. If the egg is still a bit runny, cook for another minute on full power.
15. Cut into wedges and serve with a tomato salad and crusty bread.

Skills used include:
Weighing, measuring, peeling, chopping, whisking, mixing/combining, microwaving and serving.

Top Tips

If you overcook eggs they become rubbery, so always cook for less time to begin with and check the mixture before continuing to cook.

Something to try next time

• Add 10g of finely chopped herbs to the egg mixture.
• Add 50g of sliced chorizo sausage or chunks of cooked ham at step 10 for a meat option.
• Swap the potatoes for cooked pieces of butternut squash or mixed vegetables.

Prepare now, eat later

• Can be served cold. Keep covered in a fridge for up to 2 days.