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Voici une variante de la célèbre tortilla espagnole que j’ai voulu plus légère…les pommes de terre sont cuites à l’eau et non à l’huile !
Agrémentée d’oignons, poivron rouge, mozzarella, cette tortilla parfumée au cumin et thym est trop délicieuse !
Accompagnée d’une salade verte ou de tomates, elle sera très appréciée pour un dîner léger…
Préparation
Faire chauffer l’huile dans une poêle, y faire revenir l’oignon plusieurs minutes en remuant de temps à autre. Ajouter le poivron, remuer. Saler, poivrer, ajouter les épices…couvrir et laisser cuire à feu doux. Incorporer le persil.
Transvaser la préparation dans un saladier, ajouter les pommes de terre. Battre les œufs avec le piment d’Espelette et la mozzarella coupée en petits dés…l’ajouter au mélange, remuer le tout délicatement.
Verser dans un moule en silicone (24cm env.) et faire cuire au four préchauffé à 180°C pendant 20-25 min jusqu’à ce que la tortilla soit joliment dorée.
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