Spanish Tortilla with Sage
THIS RECIPE IS BEST FRESH. IT DOES NOT STORE WELL SO MAKE ENOUGH FOR YOUR GROUP SIZE.
Some people really miss potatoes and celeriac are in no way a replacement for mashed or roasted potatoes. So you can imagine how surprised I was to find I really enjoyed a tortilla slice I picked up at the Aughrim farmers market in May 2021. Richard shared his ingredients with me. The sage is the dominant taste that makes this recipe really work. I greatly reduced the amount of oil added to the recipes I saw online and Richard’s version. I find an oily tortilla makes me feel a little nauseous.
Sage is one of the herbs that may help menopausal flushes so it is great to get it into one of my recipes!
Alternatively you can use grated courgettes and make a frittata.
Makes 6 slices
One serving: Celeriac – Carb 2.3g 177 Kcals Courgette – Carb 1.8g
Note : If you make this recipe with potatoes, the carb per slice is 14.3g, 240 kcals and 1.6g fibre
one serving
| Fibre | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 2g | 8.6g | 1-8g to 2.3g | 14.8g |
Ingredients
Makes 6 slices for 6 people
Half the recipe for 2 people
50ml, 10 teaspoons of Olive Oil
1 head of Celeriac, 200g peeled & crinkle sliced OR 1 courgettes 200g grated.
100g, 1 medium onion, very finely chopped
6 medium free-range eggs
10g, 10 sage leaves, remove stems
Salt
Method
- Finely chop the sage and onion and set aside
You can cook it entirely in a frying pan OR start it in a. frying pan and finish it in the oven
200g Celeriac: Buy a very small head. Chop the root off the celeriac and stand it tall on the now flattened root. Slice it into 4 free-standing mini towers. Holding each tower firmly, roughly removing the outer skin with a sharp knife. NO need to be careful as you only need 200g. The remainder you can add to a soup. . Use a food processor for the celeriac to create think slices like crinkle crisps.
1 Courgettes (200g): Use a hand grater and grate the courgette. There is quite alot of water in courgettes so fry them for as long as it takes to remove most of the moisture.
2. Heat a frying pan (induction mark 7) and then add 4 teaspoon of oil, swirling it around the pan. Pile in the onion and 1/3 of the celeriac slices, shaking the pan to separate them. Sprinkle some chopped sage on top. Pause. Add another layer, 1/3 of the celeriac and drizzle 2 teaspoons of the oil on top, again shaking the pan. Pause. Finally add all the celeriac and drizzle 1 teaspoon of oil top.
3. Turn the heat down to 6.
4. Using a wooden spoon, over the next 10 minutes, every 2 mins or so, mix the celeriac, getting the top layer to the bottom of the pan. You will notice some light browning and softening. Cooking it takes some of the moisture out of the vegetables otherwise the tortilla will be soggy. The courgette cooks faster.
5. Beat the 6 egg with an electric mixer, getting air into them.
6. Pour the eggs on top of the celeriac and use a spatula to even out the top surface. I had a few slices poking out!
7. Turn the heat down to 4.
8. Leave to cook for 9 minutes, using a spatula to lift the edges of the tortilla from the pan, allowing the egg on top to drizzle down.
Here is where you can flip the tortilla in the frying pan and finish cooking it in the frying pan or flip it into another dish and put it in a pre-heated oven for 10 minutes or until it is cooked.
9. Place a flat plate for flat baking tray (without lips/sides) on top of the frying pan and turn upside down, holding the plate and pan closely together. Lift the frying pan slowing. You may see a little loose egg but it should hold firm.
10. Place the empty frying pan back on the hob and turn the heat up to 7, adding the remaining oil. Allow it to heat and then very gentle, ease / slide the tortilla back into the pan to cook the other side, Turn the heat down to 4 and cook for another 5 minutes.
15. Season. Serve with a fresh salad.
