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Simple green Spanish tortilla in under 30 minutes


This vegetable omelet recipe is our current lunch obsession. Yes, it’s packed with protein and fat for slow-release energy, and the high dose of fiber and iron in green leafy vegetables also keeps our energy going. But most of all, we love it because we’re finally using all those frozen veggies.


300 g (10 oz) new potatoes, peeled and cut into medium slices

150 g (5 oz) green beans, halved 200 g (7 oz)

frozen peas 200 g (7 oz)

baby spinach

1 tablespoon olive or light rapeseed oil

1 onion, finely chopped

2 garlic cloves, crushed

3 sprigs of thyme, leaves picked, or 1⁄2 tsp. dried 2 handfuls flat-leaf parsley, chopped

6 large eggs

salt and freshly ground black pepper

PREPARATION: 10 minutes
COOKING: 20 min

Bake the potatoes in a large steamer or pot of boiling water for 6 minutes or until tender.

Add the green beans, peas and spinach for the last 3 minutes. Remove from heat and reserve.

Heating the oil in an ovenproof skillet over medium-low heat.

Add the onion and fry for 3 minutes or until softened.

Add garlic, thyme, salt and pepper, mix well and cook for 1 minute more.

Add the potato-vegetable mix more parsley.

Preheat the grill to medium.

Scramble the eggs in a large bowl, then add to the pan.

Spin the pan and cook over low heat for 4 to 5 minutes until the mixture begins to set.

Transfer to the grill and cook for 2 to 3 minutes or until top of tortilla is golden and center is no longer runny.

Slide on a board and serve with crusty bread and a tomato salad.

Recipe from award-winning nutritionist Anita Bean’s new cookbook, Vegetarian Meals in 30 Minutes (Bloomsbury, £ 17)

IMAGE: Claire Winfield


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