Vegetable Tortilla
Vegetable Tortilla
  • 3 large potatoes
  • ¼ Japanese pumpkin
  • 1 zucchini
  • 1 eggplant
  • 1 onion
  • 6-8 pastured eggs
  • 2 tablespoons raw butter
  • Himalayan rock salt
  • Freshly ground black pepper


Peel and roughly chop the potatoes and pumpkin. Boil for 10 minutes until "al dente".

Slice and salt the eggplant, leave for a few minutes then cut into cubes. Chop the onion into slices. Put 1 tablespoon of the butter into a frying pan, then add the onions. Add the eggplants, allow to sauté. Chop the zucchini into shredded pieces, add to the frying pan.

Whisk the eggs lightly in a large bowl, add salt and pepper to taste. Add the cooked pumpkin, potatoes, eggplant, onion and zucchini into the egg mix. Stir to coat.

Put 1 tablespoon of butter into a deep frying pan, make sure it completely coats the pan, then pour the mixture in. Make sure the egg covers the veggies. If not, add a bit more egg (whisked). Allow to cook over medium heat for 5-10 minutes until the egg is half cooked.

Use a spatula to loosen the tortilla from the pan. Place a large plate upside down over the frying pan, then carefully turn the pan upside down, holding it to the plate. Once the tortilla is on the plate, slide it back into the pan.

Continue cooking for another 5-10 minutes until cooked all the way through (test with a knife). Use the same method as above to transfer the tortilla onto a plate. Cut into slices and serve with salad. Serves 6-8.
"This is a modern take on a traditional Spanish tortilla (potato omelette)"