Festive Roast Potato and Vegetable Tortilla
Transform your holiday leftovers with our Festive Roast Potato and Vegetable Tortilla. This delightful dish takes inspiration from a classic Spanish tortilla, a thick omelette infused with the richness of leftover roasted potatoes, colorful bell peppers, and savory cheese. Initially shared in a pre-Christmas edition of the 2008 'New Idea' Australian magazine, this recipe has been thoughtfully adapted for the post-holiday feast. It's the perfect Boxing Day treat or a year-round staple to utilize any surplus roasted veggies. Whether served at picnics, potlucks, or as a take-to-work lunch, this tortilla shines as a warm or cold dish. To make the most of its flavors, consider making extra roast potatoes during your festive meals.
8
Servings
205 kcal
Calories
15
Ingredients
Ingredients
olive oil
1 tablespoon
onion
1 (finely chopped)
garlic cloves
4 (finely chopped)
red pepper
1 (finely chopped)
paprika
1 teaspoon
dried herbs
1 teaspoon (such as rosemary, oregano, sage, thyme, or marjoram)
leftover roast potatoes
3 cups (chopped)
corn kernels
310 g (drained)
sea salt
to taste
fresh ground black pepper
to taste
eggs
8 (lightly beaten)
cheese
1/2 cup (grated, tasty or cheddar)
mixed salad greens
as needed (to serve)
crusty roll
as needed (to serve)
fresh parsley
as needed (to garnish)
Instructions
1
Preheat your oven to 180°C (350°F, Gas Mark 4-5).
2
Grease a 19cm x 30cm (approximately 7.5 x 12 inch) baking pan and line it with baking paper to prevent sticking.
3
Heat the olive oil in a large non-stick skillet over medium heat. Add the chopped onion and red pepper. Sauté, stirring occasionally, until the onion becomes soft and translucent.
4
Introduce the garlic, paprika, dried herbs, chopped roast potatoes, and drained corn kernels into the skillet. Season with sea salt and freshly ground black pepper to taste. Continue cooking, stirring often, until the mixture is heated through.
5
Evenly spread the hot vegetable mixture over the base of the prepared baking pan.
6
Whisk the eggs in a medium bowl and pour them over the vegetable mixture in the pan. Sprinkle the grated cheese evenly on top.
7
Place the pan in the preheated oven, and bake for about 20-25 minutes, or until the egg mixture has set and the top is lightly golden. Remove from the oven and let the tortilla stand for 5 minutes before slicing.
8
Slice the tortilla and serve it warm or cold, accompanied by a fresh mixed salad and a crusty bread roll. Garnish with freshly chopped parsley for an added touch of color and flavor.
Nutrition Information
11.375 g
Fat
16.5 g
Carbs
8.75 g
Protein
3.375 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Festive Roast Potato and Vegetable Tortilla?
It is a dish inspired by the classic Spanish tortilla, which is a thick omelette made here with leftover roasted potatoes, bell peppers, and cheese.
How many servings does this recipe provide?
This recipe yields 8 servings.
What is the recommended oven temperature?
Preheat your oven to 180°C (350°F, Gas Mark 4-5).
Can this tortilla be served cold?
Yes, this dish can be served either warm or cold, making it versatile for different occasions.
What size baking pan is needed?
A 19cm x 30cm (approximately 7.5 x 12 inch) baking pan is recommended.
How many eggs are required for this recipe?
The recipe calls for 8 lightly beaten eggs.
What is the calorie count per serving?
Each serving contains approximately 205 kcal.
What type of cheese should I use?
You can use 1/2 cup of grated tasty or cheddar cheese.
How long does the tortilla need to bake?
It should be baked for 20-25 minutes, or until the egg mixture has set and the top is lightly golden.
What kind of potatoes are used in this dish?
The recipe uses 3 cups of chopped leftover roast potatoes.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe featuring eggs, cheese, and various vegetables.
What dried herbs are recommended?
You can use a teaspoon of rosemary, oregano, sage, thyme, or marjoram.
What is the origin of this specific recipe version?
It was originally shared in a 2008 edition of the 'New Idea' Australian magazine and later adapted for holiday leftovers.
How much fat is in one serving?
One serving contains 11.375 g of fat.
How much protein is in one serving?
Each serving provides 8.75 g of protein.
What is the fiber content per serving?
There are 3.375 g of fiber in each serving.
How many carbohydrates are in one serving?
One serving contains 16.5 g of carbohydrates.
How do I prevent the tortilla from sticking to the pan?
Grease the baking pan and line it with baking paper before adding the ingredients.
How should the onion be prepared?
The onion should be finely chopped and sautéed until soft and translucent.
What spices are used for seasoning?
The recipe uses 1 teaspoon of paprika along with sea salt and freshly ground black pepper to taste.
How much corn is included in the recipe?
The recipe requires 310 g of drained corn kernels.
Should the tortilla rest after baking?
Yes, let the tortilla stand for 5 minutes after removing it from the oven before slicing it.
What is the best way to garnish the dish?
Garnish with freshly chopped parsley for an added touch of color and flavor.
What side dishes are suggested for serving?
It is best accompanied by a fresh mixed salad and a crusty bread roll.
How many garlic cloves are needed?
The recipe calls for 4 finely chopped garlic cloves.
Is this a good recipe for work lunches?
Yes, it is an excellent take-to-work lunch option that tastes great even when cold.
Can I serve this at a picnic or potluck?
Absolutely, its firm texture and ability to be served at various temperatures make it ideal for picnics and potlucks.
How much olive oil is used?
One tablespoon of olive oil is used to sauté the vegetables.
What kind of pepper is added to the vegetable mix?
One finely chopped red pepper is used in the skillet mixture.
Is this recipe only for the holiday season?
While perfect for Boxing Day leftovers, it is a year-round staple for utilizing any surplus roasted vegetables.