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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. In a bowl, beat the eggs and reserve. Separately finely chop the peppers, onion, and zucchini into small cubes.
7. 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.
8. 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.
9. 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.
10. 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.