Leek, Pepper and Pea Tortilla
Aug. 8th, 2010 02:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
trouble in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI'm doing up the grocery list for next week's menu planning, and thought I'd share one of my fav vegetarian meals, a Leek, Pepper and Pea "Tortilla" (we usually call it a frittata). It's basically an egg & veggie dish where the eggs are much firmer than in most egg dishes. Also, it has sweet potatoes!
I got this recipe from "You Are What You Eat: The Meal Planner That Will Change Your Life!", by Carina Norris. It's on page 57.
The recipe is typed up with random asides because I'm bitter. I've also got a version without the random asides.
Feeding?
According to the recipe, this will serve four if you have a salad to serve with it. I've spread this out over three meals when eating it alone (Both as in "me as only eater" and "without salad"). Don and I will eat it for two meals, but the second one usually needs something with it, like toast. This is nice to make up as a supper and have as a lunch the next day.
Accessibility Notes:
You'll need to chop veggies, lift a frying pan (both empty and full), keep an eye on something over the course of several minutes, mix eggs and veggies together, and put the filled frying pan into the oven.
Tools:
Knife, frying pan, stove-top, oven with grill (although I've done this without a grill and it wast just as tasty, just not as firm), mid-sized mixing bowl.
Ingredients:
1 small onion (peeled & quartered)
1 small leek, trimmed [What are leeks?]
1 red pepper, deseeded & halved
1 tbsp oil, plus extra for greasing. I use Olive Oil or soy oil, depending on what I have. The recipe calls for "extra-virgin olive oil", but this cook book is pretentious as all get out and probably wants "extra virgin olive oil as purchased on your last trip to Italy, and given to you from the hand of the extra-virgin person who cultivated the olives]
1 small sweet potato, peeled and quartered lengthways (about 200g peeled weight - Weight Conversion tells me this is about 7 oz). Sweet potatoes are also called "yams". You're looking for something orange and tuber-shaped. [What are sweet potatoes?]
100 g frozen peas. I hear the world will come to an end if you use too many. It's about 3 1/2 ounces. If you put in a cup, you're a bit over the amount here. (The official conversion is apparently 7/8th of a cup.)
6 medium eggs. The cook book wants you to use free-range.
4 tbsp skim milk. You'll likely not die if you use any other type of milk. I've been known to use powdered milk.
Freshly-ground black pepper. (I actually do grind my pepper, so I have no idea what horrible thing will happen if you don't)
Instructions!
1. Thinly slice the onion, leek and pepper. (I slice the sweet potatoes as well. Thin slices because you want them to cook all the way through fairly quickly.)
2. Heat the oil in a medium nonstick frying pan and cook the onion, leek and pepper for 4-5 minutes until softened and lightly coloured, stirring occasionally. Thinly slice the sweet potatoes and add to the pan. Stir in the peas and cook together for 5 minutes, turning the vegetables regularly.
3. Place the eggs, milk, and a little ground black pepper in a bowl and whisk until well combined.
4. Pour the eggs over the top of the vegetables in the frying pan and cook on a low heat for 10 minutes until the eggs are almost set. Preheat the grill to hot.
5. Place the frying pan under the grill, being careful to avoid heating the handle, and cook until the eggs are set and lightly browned - about 2 minutes. (In my experience, this takes longer, but I also don't have a proper grill.)
6. Loosen the edges of the tortilla with a round-bladed knife and turn out on to a board. Cut into wedges. Serve hot or cold with a lightly-dressed salad.
I got this recipe from "You Are What You Eat: The Meal Planner That Will Change Your Life!", by Carina Norris. It's on page 57.
The recipe is typed up with random asides because I'm bitter. I've also got a version without the random asides.
Feeding?
According to the recipe, this will serve four if you have a salad to serve with it. I've spread this out over three meals when eating it alone (Both as in "me as only eater" and "without salad"). Don and I will eat it for two meals, but the second one usually needs something with it, like toast. This is nice to make up as a supper and have as a lunch the next day.
Accessibility Notes:
You'll need to chop veggies, lift a frying pan (both empty and full), keep an eye on something over the course of several minutes, mix eggs and veggies together, and put the filled frying pan into the oven.
Tools:
Knife, frying pan, stove-top, oven with grill (although I've done this without a grill and it wast just as tasty, just not as firm), mid-sized mixing bowl.
Ingredients:
1 small onion (peeled & quartered)
1 small leek, trimmed [What are leeks?]
1 red pepper, deseeded & halved
1 tbsp oil, plus extra for greasing. I use Olive Oil or soy oil, depending on what I have. The recipe calls for "extra-virgin olive oil", but this cook book is pretentious as all get out and probably wants "extra virgin olive oil as purchased on your last trip to Italy, and given to you from the hand of the extra-virgin person who cultivated the olives]
1 small sweet potato, peeled and quartered lengthways (about 200g peeled weight - Weight Conversion tells me this is about 7 oz). Sweet potatoes are also called "yams". You're looking for something orange and tuber-shaped. [What are sweet potatoes?]
100 g frozen peas. I hear the world will come to an end if you use too many. It's about 3 1/2 ounces. If you put in a cup, you're a bit over the amount here. (The official conversion is apparently 7/8th of a cup.)
6 medium eggs. The cook book wants you to use free-range.
4 tbsp skim milk. You'll likely not die if you use any other type of milk. I've been known to use powdered milk.
Freshly-ground black pepper. (I actually do grind my pepper, so I have no idea what horrible thing will happen if you don't)
Instructions!
1. Thinly slice the onion, leek and pepper. (I slice the sweet potatoes as well. Thin slices because you want them to cook all the way through fairly quickly.)
2. Heat the oil in a medium nonstick frying pan and cook the onion, leek and pepper for 4-5 minutes until softened and lightly coloured, stirring occasionally. Thinly slice the sweet potatoes and add to the pan. Stir in the peas and cook together for 5 minutes, turning the vegetables regularly.
3. Place the eggs, milk, and a little ground black pepper in a bowl and whisk until well combined.
4. Pour the eggs over the top of the vegetables in the frying pan and cook on a low heat for 10 minutes until the eggs are almost set. Preheat the grill to hot.
5. Place the frying pan under the grill, being careful to avoid heating the handle, and cook until the eggs are set and lightly browned - about 2 minutes. (In my experience, this takes longer, but I also don't have a proper grill.)
6. Loosen the edges of the tortilla with a round-bladed knife and turn out on to a board. Cut into wedges. Serve hot or cold with a lightly-dressed salad.
