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So it’s asparagus season! Which means I’m eating asparagus at least 3-4 times a week. Which means the cats are too! The other day I decided to make an asparagus tortilla and it was fabulous.
Ingredients and instructions…
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Today I was going to make a tortilla de patatas for my flatmate (really, you want to be my flatmate!) and then saw that there weren’t any potatoes in the house. So then I thought that I would try making a tortilla with pasta instead, which of course is a frittata. Which I have never made before.
Except I didn’t want to have to bother with turning on the oven and all that.
So I decided to try making a frittata but “tortilla-style”. Which means that instead of popping the frittata into the oven when it’s partially cooked, I would flip it and finish cooking it in the pan. And I think it turned out really well.
One day I’ll try a proper frittata, but this is a great option for people who either don’t have an oven or, like me, can’t be bothered to use it most of the time. It’s also a great way to use up left-over pasta.
Ingredients and instructions below…
On the heels of my tortilla de patatas recipe … this is another tortilla that I really like and it’s also low-carb. Vegetarian too. It’s very tasty on its own, or as a tortilla butty, and goes well with a big dollop of “salsa az”…
Ingredients and instructions below the links.
How could I have not put up a recipe for tortilla de patatas before now? It really is an easy and very versatile dish. This is your basic potato & onion version, which actually would have been prettier with a bit of chopped roasted red pepper tossed in. But really, the possibilities are somewhere this side of endless. Pick a filling you like and have fun. Spinach, onion & red pepper tortilla is also one of my faves, as is one made with just grated courgette and later topped with cheese and white pepper and put under the grill to finish. It also makes a great “butty” with sliced tomato and salsa az (see below).
Ingredients and instructions below the links.
azahar's kitchen 