Hello and thanks for stopping by the Planet Forward blog on another Meatless Monday. We took the pledge to support this sustainable practice that promotes eliminating meat from your diet one day per week to reduce meat consumption by 15% to improve personal and planetary health.

Tonight we’ll be making a delicious Spanish dish that is simple, tales under fifty minutes to make and uses up pantry staples. On the menu tonight is a flavour packed Spanish tortilla with tomato salsa.  This recipe comes by way of Longo’s experience magazine. Let’s get cooking

Tortilla Ingredients:

• 1 lb (500 g) mini red potatoes, quartered
• 2 tbsp (30 mL) Extra Virgin Olive Oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp (5 mL) smoked paprika
• 1/4 tsp (1 mL) each salt and pepper
• 8 eggs
• 2 tbsp (30 mL) chopped fresh parsley or coriander

Tortilla Directions:

1. Place potatoes in microwaveable shallow dish and add 1/4 cup (60 mL) of water; cover with plastic wrap.
2. Microwave on High for 5 minutes or until tender; drain potatoes and set aside.
3. In a 9- or 10-inch (23 cm or 25 cm) ovenproof nonstick skillet, heat oil over medium-high heat and cook onion and garlic for 3 minutes or until softened. Add cooked potatoes, red pepper, paprika, salt and pepper.
4. Cook, stirring for 7 minutes or until potatoes are beginning to brown.
5. Meanwhile, in a bowl, whisk eggs with parsley.
6. Slowly pour into a skillet to cover potatoes, gently lifting edges for egg to run under.
7. Reduce heat to medium and cook for about 8 minutes or until set around edge.
8. Place skillet in preheated 400°F (200°C) oven for about 10 minutes or until eggs are set and knife inserted in centre comes out clean.
9. Cut tortilla into wedges and serve topped with Tomato Salsa.

Tomato Salsa Ingredients:

• 1 large field tomato, seeded and diced
• 2 green onions, thinly sliced
• 1 large clove garlic, minced
• 1 tbsp (15 mL) red wine vinegar
• Pinch each salt and pepper

Tomato Salsa Directions:

1. In a bowl, toss together tomato, green onion, garlic, sherry vinegar, salt and pepper.
2. Cut tortilla into wedges and serve topped with Tomato Salsa.

This Spanish tortilla with tomato salsa will make six to eight portions. If you don’t have time to make your own salsa you can substitute it with your favorite brand. You can easily turn leftovers into two great lunches:

1. Sandwich: place on a bun with lettuce and some extra salsa.
2. Tortilla fingers: Stir together 3 tbsp (45 mL) ketchup with pinch chili powder and 1/2 tsp (2 mL) soy sauce. Cut tortilla into pieces and pack both up separately for lunch.

The nutritional information per portion on this Spanish tortilla with tomato salsa (based on six servings) is “230 calories; 11 g protein; 12 g fat; 19 g carbohydrate; 2 g fibre; 220 mg sodium.” Complete the meal with a lightly dressed green salad and dinner is served.

If you want to learn more about the sustainable Meatless Monday movement, please visit meatlessmonday.com and take the pledge today.

Buen provecho!

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