Rainbow Spanish Tortilla (vegan + gluten, grain & nut-free) – simply layered vegetables made yum
Hi all !
After the exciting but stressful week we have had (ie. buying a house !!!), this was one I just wanted, I wanted to eat a tortilla ! had a craving but so not keen on that eggy taste, so here it is. It is not hard at all. Just peeled vegetables layered and then baked. I’ve “souped” it up with some Spanish flavour and I really do think it does taste like a potato tortilla, well kind of.
So if you feel like a “pie” type thing without the mucking around and are happy to stand at the kitchen bench and peel away, then give this a go.
For those who don’t like nightshades, your capsicum & eggplants, I cooked another one for my young toddler using carrots, zucchini and brown onion with a little bit of garlic, and he really liked it. A good way to get the veggies in.
This would also be good as party food, just do it in a square and cut up in little squares and serve cold with some red onion chutney on the side with a tiny spoon. Yum.
Fabulous for the Optifast intensive phase as it is so low in cals & carbs !
Anyway, I hope you enjoy cooking this one in whatever way suits you !
Joni
- 3 tbs olive oil
- 1 red onion
- 2 tsp sweet paprika
- 1/4 cup fresh parsley, chopped finely
- 2 cloves garlic
- 2 medium carrots
- 4 medium zucchini
- 2 medium eggplants
- 1 red capsicum
- You need a spring form tin for this recipe
- Heat oven to 180oC. Grease and line a regular spring form tin with baking paper. In a small bowl mix the 2 tbs of olive oil, the garlic and chopped parsley together using a pastry brush. Set aside. Trim the red capsicum into thin long strips and the red onion into thin rounds.
- In a small frying pan, heat to medium and add a tbs of the olive oil. Add the red onion and red capsicum. Add 1 tsp of the paprika, stiring. Cook until nicely golden and cooked. Set aside.
- While this cooks, prepare all the other vegetables. Trim the carrots, zucchini and eggplants, top and tailing them. Using a vegetable peeler, peel them all into thin strips length ways (see pic). Now you are ready to layer the tortilla.
- In the tin, start with the zucchini, laying them to cover the base of the tin. Baste with the oil mixture as you go and sprinkle with the paprika. Continue layering with the carrot in the same way. Next add half of the onion and red capsicum mix from the fry pan. spread it around so it covers the carrot. Next add the thinly sliced eggplant. Top with an leftover of the oil mix.
- Cover with a layer of aluminium foil, so it doesn't brown to quickly. Cook for 40 minutes. Remove the foil and cook for a further 5-10 minutes, until well cooked and nicely golden on top.
- Top with the other half of the onion & capsicum mix. Season with salt and lots of freshly cracked black pepper and some chopped parsley.
- Supplement any other "flat" vegetables you like. I made a plain red onion, zucchini and carrot one for the my son as he doesn't like eggplant or capsicum.
- You can also let it cool down and eat for lunch with a side salad.
- If you don't mind it not coming out in neat slices, you can just use a regular casserole dish to bake.
- Add chilli or cayenne pepper if you like a bit of heat.
- Also, add Italian flavours if you are not keen on the paprika (garlic, basil, oregano)
- It was a nice change to have something "pie-like" without the egg or other binders.
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Kerry Poulish
April 21, 2016
Tonights dinner me thinks. Looks lovely. Do you think thinly sliced mushroom would work in here too. I dont think I have eggplant. ..hmm yes I do. I dried some. That will be my case.. it ends up being a bit firmer! Cheers for you creativity and generosity in making, tasting and sharing. Makes our life so much more interesting. As a devout carnivore, for me the opti VLCD is a huge challenge. your dishes make it tolerable, and at times even enjoyable! (( But dont tell anyone I said that))
Joni Condos
April 21, 2016
Lol, yes Kerry, definately thinly sliced mushrooms would go so well for sure, maybe put them in between the longer carrots and zucchinis to ensure it holds together & with the dried eggplants I would maybe soak in some warm stock to before baking as it will add flavour & also rehydrate, I reckon they will hold up a bit better that way ! I’ll convert you yet lol !!!! Joni
Jeannie
April 25, 2016
Looks awesome. Any chance of getting the nutrional info? Mainly interested in net carb (carb minus fiber), and calories. Thanks!
Joni Condos
April 25, 2016
Sure ! If you click on the nutritional panel at the bottom of the recipe card it will open up for more micro nutrient information incl the fibre content. This one is 109 cals per serve (very generous 8 serves, honestly think you could say 10-12 !) and 7 net carbs. Hope this helps. All OptiCook recipes adhere to under 110 cals and under 10g net carbs per serve. Only low starch vegetables are used too. Cheers ! Joni, OptiCook
Jeannie Isaako
April 26, 2016
Thank you! Sorry I had to ask. I guess I just couldnt see it on my small phone screen, on a laptop it is much easier!! Look forward to making this! Yummy