Tortilla cake
This tortilla cake is a fun and different way to eat and prepare tortillas. It is about assembling them as in a cake, putting one on top of the other combining flavors that go well and here we can invent everything we want.
I love to make a tuna one, but since my guest doesn't like it, I decided to replace the tuna one with a spinach and ham one, and it was a complete success. Also, for a healthier version, the potatoes are steamed instead of fried directly so that we reduce fat and calories.
Ingredients
For the spinach tortilla:
- 4 eggs
- 200g of fresh spinach
- 100g cooked ham, turkey breast or defatted serrano ham
- 40g of grated cheese
- ¼ teaspoon nutmeg
- A little ground black pepper
- A little bit of salt
- 1 minced garlic
- 30ml extra virgin olive oil
For the potato omelette:
- 4 eggs
- 200gr of potatoes
- A quarter teaspoon of salt
- 30ml extra virgin olive oil
For the paisana omelette:
- 1 onion
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 yellow bell pepper (or just one kind of bell pepper)
- ½ zucchini
- 1/4 teaspoon salt
- A little freshly ground black pepper
- (Optionally we can add a little chorizo)
- 30ml extra virgin olive oil
To decorate:
- A handful of cherry tomatoes
- A bunch of fresh basil
Preparation
- Steam the potatoes. Meanwhile, prepare the spinach tortilla. To do this, in a bowl, mix the eggs with the nutmeg and the salt until well beaten. We booked.
- In a skillet Bra Efficient of 18 cm, we will put a spoonful of oil to heat together with the garlic. When it is well browned, add the spinach and sauté for a minute until they have lost a little volume. Pour this mixture over the bowl with the beaten eggs and add the grated cheese and mix.
- On the same frying pan, add the remaining tablespoon of oil. When it is hot, pour the contents of the bowl and let the tortilla set on this side. After about 3 minutes, and with the help of a plate, turn the tortilla over and let it set on the other side. We overturn on a plate and reserve.
- Now we peel and cut the potatoes already steamed. Put a tablespoon of oil on our frying pan and lightly fry the potatoes. When they start to brown, remove. In a bowl, mix the eggs with a little salt and add the potatoes.
- On the same frying pan, add the remaining tablespoon of oil. When it is hot, pour the contents of the bowl and let the tortilla set on this side. After about 3 minutes, and with the help of a plate, turn the tortilla over and let it set on the other side. We overturn on a plate and reserve.
- In a bowl, beat the eggs and reserve. Separately finely chop the peppers, onion, and zucchini into small cubes.
- In the same pan, in a tablespoon of oil, sauté the peppers for a couple of minutes. Then add the finely chopped onion and sauté until soft.
- Now it's time to add the zucchini. Saute for a couple of minutes taking care that the zucchini stay al dente. Pour the vegetables over the bowl of beaten eggs and season to taste.
- On the same frying pan, add the remaining tablespoon of oil. When it is hot, pour the contents of the bowl and let the tortilla set on this side. After about 3 minutes, and with the help of a plate, turn the tortilla over and let it set on the other side. We overturn on a plate and reserve.
- On a plate or bowl, place the spinach tortilla. On top of it the potato one and on top the vegetable one. It can be served with hot tomato sauce, or with a little mayonnaise sauce, but I like it freshly made and as is with some sautéed cherry tomatoes with basil on top. A healthy and rich dish suitable for all audiences.
