Prep 5 mins
Cook 30 mins
Entered for safe-keeping. From June 2012 Vegetarian Times. A Spanish tortilla is actually a frittata with a starchy filling like potatoes or beans. This recipe includes a piri-piri sauce to season the frittata and to make a sauce to serve with it. The piri piri spice mix appears as Piri-Piri or Peri-Peri Spice Mix #479857.
- 1⁄4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons piri-piri, see Piri-Piri or Peri-Peri Spice Mix
- 6 large eggs
- 1 cup fresh parsley, chopped
- salt and pepper, to taste (optional)
- 1 tablespoon olive oil, for sauteeing onion
- 2 cups onions, quartered and thinly sliced (1 large onion)
- 1 1⁄2 cups cooked white beans or 1 (15 ounce) can cannellini beans, rinsed and drained
- 2 -3 teaspoons piri-piri
- 2 tablespoons olive oil, for cooking eggs
- 2 piquillo peppers, roasted and quartered lengthwise or 2 roasted red peppers, quartered lengthwise
- PIRI-PIRI SAUCE.
- Stir together all ingredients in saucepan. Bring to a boil over medium heat. Cook 1 minute, then remove from heat, and cool. Transfer to jar.
- Whisk together eggs and parsley in bowl. Season with salt and pepper, if desired.
- Heat 1 tablespoon of oil in 10-inch skillet over medium heat. Add onion, and saute 6-8 minutes. Add beans and Piri-Piri spice mix; saute 1-2 minutes, or until the spices darken and stick to beans. Remove from heat, and stir bean mixture into egg mixture.
- Wipe out skillet, and heat remaining 2 tablespoons oil in skillet over medium heat. Spread egg mixture in skillet, and cook 2-3 minutes, stirring and lifting mixture to allow even cooking. Cover, reduce heat to medium-low, and cook 10-15 minutes, or until egg is firm and cooked through, lifting and stirring occasionally.
- Invert Tortilla onto serving plate; cool to room temperature. Garnish with piquillos, and serve Piri-Piri Sauce on side.
What a lovely brunch this made today! The directions were spot on, the prep was pretty easy, and we really enjoyed the zing of the piri piri sauce over the finished frittata. It looked lovely on the plate as well, as you can see from another reviewer's photo. We had to use jarred roasted red peppers, as that is what we had on hand, but this worked out really well. Looking forward to leftovers tomorrow. Made for Rookie Tag February 2014.
Very different and tasty! My tortilla kind of fell apart in the skillet, but that was my fault. The hot sauce was the perfect finish. A piece of this tortilla with a small salad was surprisingly filling as well!