I love Spanish Tortilla, but a lot of times it can be a bit boring, until we found a little Portoguese cafe in Duesseldorf’s old town. Sanni and I had very many lovely lunches in there when she used to work in Duesseldorf. Sadly, they went out of business a few years back.

The place had turned standard tortilla into a more colorful and  flavourful dish by adding a little bit of boroccoli and red sweet pepper (paprika in German) to the mix.

I took the idea and added some of the favourite Spanish spices and took a few tricks from Lasagna and made this dish. Sanni calls it „Bunte Kartoffeln“ or „colourful potatoes“.

Cyrus

Ingredients:

• Spicy Béchamel Sause
• • hot paprika (powder)
  • sweet paprika (powder)
  • milk (250 ml)
  • flour (1-2 table spoon)
  • Lime zest
  • Thyme
  • white wine (100 ml)
  • parsley (chopped)
• Tortilla
  • 4 medium sized potato, preferably not very starchy.
  • 6 eggs.
  • red chili pepper
  • zucchini
  • red sweet pepper
  • hot paprika (powder)
  • sweet paprika (powder)
  • 1 large onion
  • 2 cloves of garlic
  • Spanish chorizo (diced)
  • salt and pepper
  • thyme and rosemary or Herbes de Provence
  • olive oil

How to make it:

• Tortilla Base
  • Peal the potatoes and cut them in slices half a centimeter thick
  • Cut the pepper into thin strips along the length of the pepper
  • Thinly slice the zucchini (courgette)
  • Chop the chili finely
  • Heat some olive (2-4 table spoon) oil in a non-sticky flat frying pan.
  • Throw the potato in and pan fry on medium high temperature until potatoes start to become softer.
  • Add zucchini, pepper, chorizo, chili, salt, black pepper, and herbs
  • After a couple of minutes add sweet and spicy paprika and continue frying until the vegetable are soft and have strong reddish-orange colour.
  • Put it on the side and let it cool off.
• Spicy Béchamel Sause
• • In a thick-based sauce pan heat some olive oil (3-4 tablespoon)
  • Add lime zest, sweet and spicy paprika, salt and pepper.
  • Add the flower and stir until dissolved
  • Stir for a little longer until it releases its aroma.
  • Stir in the white wine slowly and make sure it does not create lumps.
  • Simmer on low temperature for 5 minutes and then add the milk.
  • Let is stir for 15 minutes until it no longer tastes of flour, in the process add water if it becomes to thick.
  • Put aside and let it cool until lukewarm.
• Make the Tortilla
  • Beat the eggs thoroughly until it foams a little bit.
  • Add in the Spicy Béchamel
  • Pour the mix onto the Tortilla base.
  • Pour the result into an oven dish.
  • Bake for at least 30 minutes until the top is golden brown as in the picture.