inspired by Anna Thomas's The Vegetarian Epicure: Book Two
Nota Bene: As defined by the book, Spanish style (as opposed to Mexican) tortillas are pretty much just a much simpler form of omlette.
The filling: 5 tbs olive oil 2 cloves garlic 1 bell pepper 1 to 2 tomatoes
Saute the pepper and garlic in olive oil until the pepper softens and browns. Chop up a tomato and throw that in with the pepper. Stir, and then pour into a bowl before the tomato cooks down.
as much olive oil as needed 2 eggs pepper a dash of salt parsley 1 tbs water
Combine eggs, pepper, salt, parsley, and water in bowl. Pour into pan you fried peppers in, and cook on low until eggs are solid enough to try flipping the tortilla. (They will be solid enough if they are firm, with no puddles of eggy water in the middle.) This is hard -- my first flip today landed right on the burner -- you might want to use a spatula and fork and roll the whole thing over gently.
Put tortilla on plate. Use it to wrap peppers, tomatoes, and colby or monterey jack cheese (if desired).
Nota Bene: I've fixed my comments section so that readers can comment without logging in.
Play nice and don't abuse this privilege, please.
I've been posting vegetarian recipes on my Live Journal blog for the past couple of years, so I figured I'd consolidate them on this blog. I have recently started writing a series of restaurant reviews and posting them here as well. I would also like to post articles on topics affecting vegetarians in Massachusetts, but I probably won't get around to doing that for quite a while.
So, hello. I hope you enjoy my website. If I can convince one person that vegetarians are not all humorless, politically correct, and annoying my job will be done.