Spanish Vegetable omelette | Tortilla de Pisto

Spanish Vegetable omelette | Tortilla de Pisto
Breakfast or lunch
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 329 kcal

Ingredients

  • 5 tbsp extra virgin olive oil 75 ml
  • 2 medium yellow onions
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 medium zucchini
  • 1 can diced tomatoes (drained) 15 oz / 425 grams
  • 4 cloves garlic
  • 6 large eggs
  • sea salt & black pepper

METHOD

  • Roughly chop the onions and bell peppers, cut the zucchini into small bite-sized pieces, and roughly chop the garlic, then crack the eggs into a large bowl, season with salt & pepper, and whisk together

  • Heat a large nonstick fry pan with a medium heat and add in 4 tbsp (60 ml) olive oil

  • After a couple of minutes, add in the chopped onion and bell peppers, mix together, then mix every 1 to 2 minutes so everything evenly cooks.

  • After 5 to 7 minutes and the vegetables are lightly cooked, add in the chopped zucchini and mix it together, and then once again, mix every 1 to 2 minutes

  • Once the zucchini is lightly cooked, about 4 minutes, add in the canned diced tomatoes (drained), chopped garlic, and season with salt & pepper, mix continuously for 1 to 2 minutes, then remove the pan from the heat

  • Transfer the vegetables into the bowl with the whisked eggs (making sure to not add any of the liquid in the pan) and mix together until well mixed, let the mixture rest for a few minutes

  • In the meantime, heat the same nonstick fry pan with a low-medium heat and add in 1 tbsp (15 ml) olive oil

  • After a couple of minutes, add in the egg and vegetable mixture, making sure it's coating the entire surface and in a flat layer

  • After 3 to 4 minutes it's time to flip the omelette, using a plate that is slightly smaller than the pan, place it over the omelette, and in one swift move, flip the pan into the plate, then slide the omelette back into the pan and compact it from the outer edges toward the centre, cook for another 3 to 4 minutes or until the eggs are just cooked through

  • Slide the omelette into a serving dish, serve warm, at room temperature, or even chilled, enjoy!

Author Albert Bevia @ Spain on a Fork