Recipes

Tortilla

The quickest Spanish tortillas with our Cocovite scrambled egg mix

4 people

45 minutes

  • 600g Cocovite scrambled egg mix
  • 1kg potatoes
  • 300g onions
  • 2 cloves of garlic
  • 200g artichoke hearts
  • 350g tomatoes
  • 6cl milk or cream
  • 4 spring onions
  • 4 tablespoons olive oil
  • salt and pepper

Peel the potatoes and cut them into thick slices. Preheat the oven to 180°C. Spread the potatoes on a baking tray and drizzle them with a bit of olive oil. Bake the potatoes in the oven for about ten minutes until they develop a nice color.

Meanwhile, cut the artichoke hearts and tomatoes into pieces. Finely chop the onion and garlic. Heat a splash of olive oil in a pan and sauté the onion and garlic until soft and lightly colored.

Remove the potatoes from the oven and mix them in a large bowl with the artichokes, tomatoes, onion, and garlic. Season with salt and pepper. Pour the Cocovite scrambled egg mix over the mixture and add the milk or cream. Stir everything well to ensure the mixture is evenly distributed.

Heat a large frying pan with a splash of olive oil and pour the mixture into it. Fry for a few minutes on high heat to create a crispy bottom. Then place the pan in the oven and bake for another twenty minutes at 180°C until the top is golden brown and firm. Garnish with finely chopped spring onions and serve warm.

  • Make sure to pat the potatoes dry thoroughly before baking them. This helps achieve a nice crispy texture.
  • Add some finely chopped fresh herbs, such as thyme or rosemary, when baking the potatoes for extra flavor.

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