Spanish Spinach Tortilla

Stir-Fried Vegetables 257 of 534 Mushroom orzo with soy sauce jelly, king oyster mushrooms and parsley

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Category 390

Ingredient 291

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Autumn Main courses Potatoes Naturally Brewed Soy Sauce Vegetarian kitchen Snacks

Preparation time: 35 mins

Calorific value (per portion): 1334 kJ / 319 kcal

1 kg waxy potatoes
100 g onions
1 red, 1 green and 1 yellow pepper
100 g frozen spinach, thawed (or fresh leaf spinach)
8 eggs
200 ml milk
10 tbsp. Kikkoman naturally brewed soy sauce
pepper pepper
1 tsp. sweet ground paprika
5 tbsp. olive oil
100 g ajvar* (ready-to-use paprika seasoning paste from the supermarket)
2 red jalapeno chilies, finely chopped
fresh marjoram

For home-made ajvar*

1 glass of preserved red pepper
6 tbsp. tomato puree
1-2 red jalapeno chilies
1 garlic clove
1 pinch of salt
1 pinch of pepper

Preparation

Boil the potatoes in their skins for approx. 20 minutes. Peel and chop the onions into large pieces. Quarter the peppers, core them and cut into 2 cm sized pieces. Chop the spinach. Whisk the eggs and milk with 8 tbsp. soy sauce, pepper, ground paprika and 2 tbsp. olive oil. Peel the potatoes and cut them into 1 cm cubes. Heat up 3 tbsp. oil in a large pan. Fry the potatoes at high heat for approx. 4 minutes. Add the onions, peppers and spinach and continue frying for another 2 minutes. Pour over the egg mixture and cook briefly. Put the pan in a pre-heated oven at 200°C (gas mark 3; convection oven 180°C) and bake for 20 minutes. Stir together the ajvar, jalapeno peppers and 2 tbsp. Kikkoman soy sauce until smooth. Remove the pan from the oven. Leave to cool slightly. Carefully turn out the tortilla onto a large plate or platter, cut into slices and serve with the paprika sauce. Garnish with marjoram and serve with black pepper.

For home-made ajvar*

Cut the pepper into large pieces. Chop the garlic clove and jalapeno chilli finely and put it in a blender with the tomato puree. Continue mixing until smooth, then season with salt and pepper.