Spanish Vegetable Tortilla Recipe

• 150 g Peas (fresh or frozen)
• 250 g Broccoli Florets
• 6 Eggs
• 350 g Potatoes (peeled and cubed)
• 100 g Onion (finely chopped)
• Salt and Pepper

• To begin with, bring a saucepan full of water to boil and add the peas to boil them.
• If you are using frozen peas, you will have to let them thaw first and then boil them.
• Using a wire sieve, transfer the peas into a bowl of cold water, when they are tender.
• Similarly boil the broccoli and strain it into the same bowl.
• Heat about 4 tbsp of oil in a frying pan and when it heats up, add the potatoes and onions.
• Let them cook, while stirring from time to time. When done, set them aside to cool.
• Break all the eggs in a large bowl and add salt and pepper and whisk it lightly.
• Add the vegetable into it, slowly.
• Heat the remaining bit of oil in the frying pan and pour in the egg mixture.
• Reduce the heat and cook for about 25 minutes.
• Bring it onto a plate, when the top is set and underside is golden brown.
• Place a second plate on top and invert both of them together.
• Put the tortilla back into the pan and let it fry for another few minutes, till it is golden brown too.
• Bring it on to the serving platter and cut into wedges.
• Serve hot.