Growing up in Spain, I used to dislike tortilla, the regular “tortilla de patatas”, which is rather bland and uninventive. And the problem with that is that you find it everywhere; and since, it’s a “staple” to take to parties, the beach or on a picnic, it’s a hard one to avoid.
However, as I like to experiment in the kitchen, incorporating changes to the traditional recipe is making this dish more delicious for my palate and so much more fun!
We have a friend who is staying with us overnight, and tomorrow we’ll be driving her to Oxford very early in the morning. So, I thought that having something ready for a quick bite before we leave would be a good idea… and of course the “socorrida tortilla” came to mind. Socorrido/a in Spanish means something that is easy to turn to in a bind. I guess that’s why tortilla turns up everywhere in Spain… 😉
Anyway, the package of parsnips in the fridge called out to me and well, we have this delicious dish, which is completely 100% Paleo, since I didn’t add any white potato this time. For my Sweet Potato Tortilla recipe, click here.
Give it a try and let me know what you think! I think it won’t disappoint you..!
- 6 whole eggs, beaten
- 2 egg whites, beaten to foamy, soft peaks
- 1 leek, finely sliced
- 2 heaping cups parsnips, small dice
- 1 heaping cup kale, roughly chopped
- 1 heaping cup spinach, roughly chopped
- 1/2 cup olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 cup jamon serrano, very dry chunks, very small dice (taquitos de jamon in Spanish)
- In a 20-cm (8-in) skillet, pour the olive oil.
- Over medium heat, poach the leeks for about 2 minutes until they start to become soft.
- Add the parsnips and poach, over low heat, for an additional 10 minutes, or until the vegetable is soft and tender. You do not want to the parsnip pieces to turn crispy, but instead rather mushy, yet holding their shape.
- In the meantime, beat the eggs in one bowl with 1/2 teaspoon of sea salt.
- Beat the egg whites in another bowl, until soft, foamy peaks form.
- Drain the parsnips from the oil, when they are done.
- Add to the whole egg mixture.
- Incorporate the kale and spinach, as well.
- Then fold in the beaten egg whites and the jamon serrano.
- Mix well.
- Remove most of the oil from the skillet, leaving about 1-2 tablespoons.
- Over low heat, pour the tortilla mixture into the pan.
- Cook for about 3 minutes, pushing the sides in with a wooden spoon or spatula, or order to create rounded sides.
- Place a plate or flat cover over the tortilla and flip it over onto the plate. Then slide it back into the skillet.
- Cook for 3 minutes on that side.
- Repeat once more for each side, always pushing the sides in.
- Can be served warm or cold.