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Spanish omelet (aka Spanish Tortilla) is a clear example that the simplest ingredients always make for great success! Potatoes and eggs came together and became one of the most famous traditional dishes in Spanish gastronomy, a hearty, nutritious dish where one portion is never enough.
As you probably already know, nowadays there is a lot of controversy regarding the effects of carbohydrates and our health. For me personally, I always try to cut them out or reduce the amount I consume as much as possible. The main issue with potatoes is that they contain a lot of starch, a fast-absorbing carbohydrate that causes a hypoglycemic peak which favors the onset of obesity and diabetes. This effect is intensified when we also fry the potato, like with the traditional Spanish tortilla.
This is why I’ve brought you this recipe today, so we can still enjoy this traditional dish but in a healthier way.
I decided to substitute traditional potato for a delicious mix of sweet potato and zucchini. The combination is exquisite and the texture is identical to a traditional Spanish tortilla, I promise!
This version of a Spanish tortilla is super special and a wonderful idea to take to the beach as a summer dinner. Additionally, the filling makes this a very complete dish full of vitamins, nutrients, good fat, and lots of energy to continue enjoying your vacation plans.
First, this Spanish tortilla is layered with cheese. I love to include cheese as I think it gives it a more intense flavor while at the same time makes it juicier. I encourage you to try it with different cheeses so you can enjoy a different flavor every time.
This is a layered tortilla after all so, between the two tortillas I made another filling with tomato sauce (recipe here), tuna, and spinach.
The results? A double Spanish tortilla that looks almost sculptural and is sure to catch the attention of everyone around.
- 1 leek
- 1 zucchini
- 1 sweet potato
- 100 gr butter
- 6 eggs
- Cheese of your choosing I used parmesan, but gouda, mozzarella, cheddar, or goat cheeseare all wonderful choices.
- Home made tomato sauce
- Canned tuna
- Fresh spinach
Finely chop the leek and sauté in a pan with the butter.
Add the diced zucchini and sweet potato and stir.
Add salt, pepper, and desired herbs.
Cook over medium heat for about 15 minutes (it has to be soft) stirring the mixture making sure that it does not stick.
In a bowl beat half of the eggs, add half of the mixture from the frying pan and sprinkle in the cheese. Pour into a non-stick frying pan and make the omelet.
Repeat the previous step to make the second omelet.
Assemble the dish by placing the first tortilla on the plate, then spread the tomato sauce on top, along with the tuna and spinach, and then cover it with the other tortilla. Garnish with more tomato sauce and a few more spinach leaves. Voila!
- I recommend undercooking your omelet just slightly. The texture and flavor are simply irresistible!
- Let your dish sit for a few hours before serving. That way all the flavors can have time to soak in and you will be able to fully appreciate all this dish has to offer.