This is a recipe to reduce food waste, and thus is written to use up what you have in your home. Adjust to what’s in your pantry and fridge!
*The word “tortilla” in this recipe specifically refers to “tortilla de patatas,” a thick omelet-like dish of eggs and potatoes prepared without pastry, common in Spanish cultures.
Herb Roasted Root Veggie Tortilla
Ingredients
● About 6 medium-sized root vegetables (ex: potato, sweet potato, parsnip, carrot), peeled and evenly sliced ½-¾ inch thick
● 1 tsp chili powder
● Half or a full onion (depending on preference), thinly sliced crosswise
● Half of a red or green pepper, thinly sliced
● Large handful of greens (ex: spinach, collards, kale), chopped
● 6 eggs, whisked
● Half cup soft herbs (ex: parsley, cilantro, basil), chopped
● 2 green onions, cleaned and thinly sliced
● 2 Tbsp soy sauce
● 3 Tbsp sesame oil
● 3 Tbsp neutral oil
Preparation
1. Preheat oven to 380 degrees fahrenheit.
2. Peel and evenly slice root veggies.
3. Thinly slice onion and red pepper.
4. Toss root veggies together with 1 tbsp sesame oil, kochukaru chili, and a pinch of salt. Spread evenly onto a prepared baking sheet, and bake for 30-40 minutes. Let cool.
5. Toss onion and red pepper together with 1 tbsp sesame oil and pinch of salt. Spread evenly onto a prepared baking sheet, and bake until soft and lightly browned, about 15-20 minutes.
6. Wash and cut greens and herbs. Set aside.
7. On high heat, sear chopped greens till wilted.
8. In a large bowl, whisk together eggs, soy sauce, and 1 tbs sesame oil. Add cooked greens and fresh herbs, mix until combined. Gently stir in cooled root vegetables.
9. In a 9 inch cast iron skillet on high, heat 3 tablespoons of neutral oil until shimmering hot. Pour the egg mixture into the skillet and gently press everything down into an even layer. Turn heat down to low, and cook for 5-6 minutes.
10. Get a dinner plate and two dry dishcloths, and clear a space on your countertop.
11. At the five minute mark, gently run a heat resistant rubber spatula around the sides of the pan to release any sticking. Turn off the heat. Place your
clean plate on top of the tortilla.
12. While holding both plate and skillet, flip the tortilla onto the plate. Return skillet to the stove and heat on medium low. Add a bit more oil if needed.
With your spatula, push the tortilla back into the skillet. Tuck the sides and cook for another 5-7 minutes.
13. Serve hot or room temp. Great on its own, or with a light salad or a cup of rice.
