Have you seen the post ‘time for tortilla part one’ here? Well I mentioned that ‘time for tortilla part two’ would be coming soon … and here it is!
A lovely recipe suggestion from Mary Berry,  who is one of the best-known and respected cookery writers and broadcasters in the UK. She describes her cooking style as ‘family’ – practical, healthy recipes that incorporate lots of fresh ingredients. This recipe is so versatile and easy to do and makes a delicious brunch, lunch, picnic or light supper.

To some this is Tortilla to others it is Spanish omelette which is the English name for a traditional dish from Spanish cuisine called tortilla española or tortilla de patatas. (These dishes are unrelated to the maize or wheat tortilla of Mexico and neighbouring countries).
The Spanish tortilla (tortilla de patatas) is widely eaten in Spain and some Spanish-speaking countries, and there are numerous regional variations.

In the US it may be known as a Frittata, some call it a pie!

You can read more on this post here

To make Mary’s recipe, here are the ingredients you will need for two

3 tbsp olive oil
1 onion, thinly sliced
½ red pepper, seeds removed, finely chopped
225g/8oz peeled potatoes, cut into 1cm/½in slices
4 large free-range eggs
1 tbsp finely chopped parsley
salt and freshly ground black pepper

Here is the method

Heat 2 tablespoons of the oil in a small heavy-based frying pan that’s about 20cm/8in in diameter. Add the onion and fry for 5 minutes.

Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean.

Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture.

Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate.

Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve.

This recipe does contain potatoes, so may affect blood sugar levels. If you would like a lower carb alternative to potatoes you will find some suggestions here

Original recipe idea here

You may want to try ‘Posh Roasted Vegetables – The Mary Berry Way’ see here

A variety of recipe ideas are within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

Leave a Reply

Your email address will not be published. Required fields are marked *