Spiced Carrot Tortilla

It’s a funny thing living in Spain when it still feels so balmy that come August we’re really heading in to autumn. In the markets that means the arrival of the first crops of root vegetables that are particularly sweet and tasty right now, especially carrots, which were first cultivated in Spain in the 1100s, about 300 years ahead of the UK, curiously enough. Increasingly, you do see the older purple and yellow varieties around, but for the purposes of this dish look for smallish, orange carrots that still have their frilly green fronds attached (I like to wash and dry these and use them as a garnish on top of the tortilla). It is particularly good for late summer picnics and brunches, punched up a notch by the addition of North African harissa. A dollop of garlicky allioli on the side doesn’t go amiss either.

INGREDIENTS (Serves 6)

  • 500 g carrots, peeled, roughly chopped and steamed
  • 500 g potatoes, peeled, roughly chopped and steamed (or use leftover roasties)
  • 2 onions, sliced and fried until translucent, but not colored (or use leftover roasties)
  • 1 tbsp ground coriander
  • 1/2 to 1 tbsp harissa, to taste
  • 4 large garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped flat leaf parsley
  • 8 large eggs
  • 1 tbsp butter

METHOD

  1. Pre-heat oven to 200º C.
  2. Chop potatoes into thin slices.
  3. Roughly puree carrots in a food processor together with the coriander, harissa and garlic.
  4. Beat the eggs in a large bowl. Beat in the salt and pepper, then fold in the potatoes, followed by the carrots and the parsley.
  5. Grease a deep, 22 cm, ceramic oven dish with butter and pour in the carrot batter.
  6. Place in the center of the oven and cook for 30 minutes.
  7. Leave to rest for 10 minutes, before flipping out of the dish.
  8. Cut into wedges and serve at room temperature with a crisp, green salad.

Tara Stevens is a food writer and cook who splits her time between Barcelona and her cooking school, the Courtyard Kitchen, in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients. Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.