Prep time:
Cooking time: 25 minutes
Total time:
Serves: 4
3tbsp Olive Oil
3 Medium Potatoes
1 Large Red Onion, sliced
350g Spring Greens, sprout tops or cavolo nero cabbage, washed, tough core removed and sliced
1 Pimiento, from a Jar, sliced
8 Eggs
Salt and Freshly Ground Black Pepper
Tortilla (Spanish omelette) makes the perfect versatile family food. Made with fresh eggs and seasonal vegetables, an everyday dish becomes a true luxury. I often make a large one for Saturday lunch then any leftovers can be served cubed as tapas, sliced into wedges for a picnic or kept in the fridge as a snack for grazing teenagers.
Local food tip: Spring greens and cabbages are at their best now at the start of the year. Buy them at local farm shops and farmer’s markets and use in soups, hashes and steamed with plenty of ground black pepper to benefit from their high vitamin levels.
- words: Mary Gwynn
- pictures: David Merewether
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