Hello friends and fellow foodies!
The Spanish tortilla is one of Dominican Republic’s most interesting and flavorful Spanish legacies.
Traditionally the recipe has among its main ingredients the potato and the cooking method is generally the pan.
Today I wanted to present this version of the Spanish tortilla making some changes in the method and in the cooking, as it’s my tradition!
A good tortilla uses a good amount of onions and other vegetables. Today I have used some of my favorite vegetables while adding a generous amount of cheese to give it a succulent final result.
- 5 eggs.
- 1 big eggplant.
- 1 big chayote.
- 1 large white onion.
- 1 cubanela pepper (or bell if you can’t find cubanela)
- 1 ripe tomato.
- 1 red bell pepper.
- ½ lb. cheddar cheese.
- 4 ounces (half bar) of cream cheese.
- 5 bacon strips (optional, leave out for a vegetarian recipe)
- 2 spoonfuls of butter.
Roast a large eggplant, peel it and remove the seeds. Separate.
Boil the chayote until it is very tender, make a puree with it and separate.
In the pan stir fry (in butter) the chopped onion, the tomato and peppers until tender. Separate.
Pan fry the bacon until crispy. Separate.
In a round pyrex beat the eggs, add the other ingredients. Mix well and add the cream cheese in pieces and the cheese cheddar. Add more cheese on top and save a bit.
Put in preheated oven (about 375 degrees) for 15 minutes. Follow up (Ovens vary). Once you see it’s cooked turn off. Take out, dew a little more cheddar cheese on top and allow to rest for about 5 minutes.
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