This is a healthier version of the Spanish tortilla with veggies and reduced fat.

This Spanish tortilla a.k.a Spanish omelette has been on my recipe ”to-do list” for as long as I can remember.

I can’t believe that as often as my family enjoys the different variations of spanish potato omelette, I still hadn’t posted a recipe here until now.

At first I wanted to give you the classic tortilla de patatas española, which is usually made up of only potatoes, eggs, onions(some folks don’t like to add) and lots of olive oil for frying.
But over the years we have tuned into a more healthy and colorful variation, popularly known as the ”tortilla de patatas paisana”

This tortilla is also made of the same ingredients as the classic spanish omelete but with lots of extra veggies.

An since the idea is to go the ”healthish”route, we prepare this spanish omelette tortilla with little oil( my tortilla purist friend will surely shrink at this hehehe).

And most importante, you’ll be needing a non- stick pan to prevent the tortilla from sticking at the bottom and enable easy flipping-

So without much ado, here’s a no-fail ”healthish” Spanish omelete tortilla with veggies.

Ingredients
3 large raw potato(3 cups if chopped)
1 large onion(1 cup if chopped)
2 cups cabbage(sliced)
1/4 cup Red bell pepper
1/4 cup Green bell pepper
1/2 cup cooking oil
2 1/2 tsp salt
2 tsp Seasoning powder
5 large eggs
1/2 tsp ground chilli pepper (optional)
1/2 tsp black pepper(optional)
1 can Tuna fish(2.8 oz.)

Preparation
In a deep sauce pan, heat up the oil, add the chopped potatoes and fry for some seconds

Add the chopped onions, stir fry until fragrant

Add the chopped cabbage, the bell peppers, the chilli pepper, 1/2 tsp seasoning powder and 1/2 tsp salt . Mix well and let cook until cabbage is wilted .
Scoop out and set aside.

Crack the eggs, add a little salt and seasoning powder, add ground chilli pepper and black pepper(optional) and whisk

Add the drained canned tuna and mash as you whisk , 

Add the potato-veggie mixture, mix well and let it sit for 5 minutes to absorb the eggs-( that’s your tortilla omelete mix)

In a non stick frying pan, add 2 tablespoonful of cooking oil,
and spread the oil to touch all the edges of the pan. Heat up the oil a bit .

(I made mini portions , because I was using a small pan)

Pour in half of the tortilla omelete mix. Spread it flat with a spatula, and pour in the rest of it. Cover with a lid and let it cook on low heat for about 5 minutes ir until you notice some cooked egg bubbles on the top.

Place a flat round plate over the pan, wide enough to cover the frying pan, and with one hand holding the plate, and the other hand holding the frying pan handle, flip the Spanish tortilla onto the plate.

Then, bring the plate close to the pan and carefully slide the tortilla back into the pan, tucking the sides and edges to form that round tortilla shape.

Continue cooking on low heat, occasionally shaking the frying pan until the tortilla is completely cooked through.

Finally place the same round plate over the pan and flip the tortilla over , just as you did earlier.

Now your Spanish tortilla omelette with veggies is ready to enjoy.

Serve as an appetiser at parties, gatherings and festive occasions with friends- where I live in Spain, it is cut into tiny squares and served as tapas.