SPANISH VEGETABLE TORTILLA WITH SAFFRON

Serves 4

Ingredients:

  • 2-3 russet potatoes, peeled
  • Pinch of Mallamaci Saffron
  • Salt and pepper
  • 2 tablespoons boiling water
  • 120 mil extra-virgin olive oil
  • 1 small onion, quartered lengthwise and very thinly sliced
  • 1/2 medium courgette, thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced
  • 4-5 broccoli florets
  • 6 large eggs
  • 1 small garlic clove, grated
  • Flat parsley leaves for garnish

Instructions:

In a medium saucepan, fill with water and add the potatoes. Bring to a boil and season generously with salt. Simmer over medium heat until the potatoes are tender, about 20 to 25 minutes. Drain and allow to cool completely before slicing.

While the potatoes are cooking, in a small heatproof bowl, combine the saffron with boiling water. Set aside to cool. In a deep nonstick skillet, heat 2 tablespoons of olive oil until shimmering. Add the onion and grated garlic clove. Cook, stirring occasionally, until softened, approximately 3 minutes. Then add the courgette, bell pepper, broccoli, and pinch of salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the cooked potatoes and mix thoroughly with the other vegetables. Season generously with salt and pepper. Transfer the mixture to a bowl and allow it to cool completely, approximately 20 minutes. In a large bowl, whisk together the eggs with the brewed saffron and a pinch of salt. Pour the egg mixture over the cooled vegetables and gently stir to combine. Prepare a 25-centimeter oven-proof nonstick skillet or a cast-iron skillet. Heat the remaining olive oil over medium-high heat until shimmering but not smoking. Add the egg-vegetable mixture and cook over moderate heat, shaking the pan and stirring quickly with a spatula until the edges begin to set, about 1 to 2 minutes. Smooth the top, then reduce the heat to medium-low and continue cooking until the tortilla is mostly set but the top is slightly moist, about 7 minutes. Gently lift the edges of the tortilla with a spatula, tilting the skillet to allow the uncooked egg to flow underneath. Remove the skillet from the heat. Place a large, flat, heatproof plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet and continue cooking over medium-low heat until fully set, about 5 minutes more. Allow the tortilla to cool completely before serving. Garnish with parsley leaves.