The classic Spanish tortilla is packed with potato, but I like the addition of broccoli because it lightens it a little and adds another vegetable to the picnic.
- 60 ml (¼ cup) olive oil
- 500 g pink eye or other waxy potatoes, peeled, finely chopped
- 300 g broccoli, cut into small florets
- 8 eggs, lightly whisked with 1 tbsp water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need a non-stick pan to cook this successfully.
Heat oil in a deep 25 cm non-stick frying pan over low heat. Add potatoes and cook, stirring occasionally, for 10 minutes or until soft. Season with salt and pepper.
Drain off most of the oil, add broccoli, cover and cook for 6 minutes or until broccoli is just tender. Pour in eggs and season with salt and pepper. Gently use a spatula to ease the egg off the base of the pan as it cooks, then continue to cook on low heat for a further 12 minutes or until set.
Invert tortilla onto a plate and slide back into the pan, bottom-side up, (which is more Spanish), or don’t invert the tortilla and place the frying pan under the grill on high (the method I prefer for its ease) and cook for 2 minutes or until the egg is just set.
Cool, remove tortilla from the pan and cut into wedges to serve.
Photography by Alan Benson