Spanish tortilla

Name: Spanish tortilla
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml; drained weight: 250 g) Kidney beans; 1 jar(s) (212 ml; separation weight: 140 g) Vegetable corn; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 150 g frozen peas; 8 Eggs; 150 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Fresh cream; 2 dried chillies; 1/2 bunch Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml; drained weight: 250 g) Kidney beans
1 jar(s) (212 ml; separation weight: 140 g) Vegetable corn
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
150 g frozen peas
8 Eggs
150 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Fresh cream
2 dried chillies
1/2 bunch Parsley

Directions

1
Drain kidney beans and corn, rinse cold and drain. Peel and chop onion and garlic. Heat the oil in a large pan. Fry the onion and garlic in it until transparent.
2
Add beans, corn and peas and fry briefly. Whisk eggs and milk. Season with salt and pepper. Pour into the vegetables, cover and let it simmer at low heat for about 10 minutes. Turn with the help of a lid or a round cake pallet and fry from the other side for about 10 minutes as well.
3
Quarter tortilla. Serve with a dash of crème fraîche. Sprinkle with crushed chilli and chopped parsley.