Layered Spanish Tortilla
175 ml peas, cooked 3/4 cup
250 ml green beans, trimmed & cut, cooked 1 cup
50 ml extra virgin olive oil 1/4 cup
250 ml mushrooms, thinly sliced 1 cup
salt & pepper to taste
12 eggs
8 oz potatoes, peeled & thinly sliced 1/2 lb
1 onion, finely chopped
1 can chopped tomatoes (14 oz / 398 ml)
10 ml fresh oregano 2 tsp
In a skillet; heat 1 tablespoon (15 ml) oil. Add mushrooms and saute for 10 minutes. Season with salt and pepper.
In a medium bowl; beat 3 eggs. Pour over mushrooms. Let mixture set over medium heat. Turn and fry the other side until golden. Remove from pan and keep warm.
Heat another tablespoon of oil. Add potatoes and onion, saute for 10 minutes. Beat 3 eggs and pour over vegetable mixture. Cook the same way as above. Place the potato tortilla on top of the mushroom one and keep warm.
Proceed the same way to make pea tortilla and bean tortilla. Place each on top of the previous tortillas and keep warm.
Meanwhile, in a small saucepan; heat tomatoes and oregano over medium heat. Season with salt and pepper.
Cut tortilla stack into six wedges and serve with tomato sauce drizzled over the top.
Serves: 6