Today I propose an alternative to the classic tortilla. Tomato, red peppers, a few drops of tabasco, a hint of beet, this passion red tortilla will be eaten as an aperitif. I find it perfect to accompany my Alvalle Gazpacho. With the nice weather, you can prepare everything in advance for a very tasty and fresh picnic!
-a small package of already cooked beets
-1 half red bell pepper
-3 heaped tablespoons of double tomato paste
-a few drops of tabasco
Start by peeling the potatoes.
Then cut them into 3mm slices.
Mix the beets with a tablespoon of water.
Pour the mashed potatoes over the potatoes.
Let stand in a cool place for one hour.
Fill a small frying pan halfway with olive oil. Place over low to moderate heat and add the potatoes without the beet juice.
Simmer for a good 20 minutes until the potatoes are tender.
Meanwhile, beat the eggs with the double tomato paste.
Cut the half bell pepper into small pieces.
Add to beaten eggs.
When the potatoes are tender, remove them from the oil.
Add them to the eggs.
Mix gently without breaking the potatoes.
Remove the oil from the pan, leaving the equivalent of two tablespoons.
Add the mixture to the pan over low heat.
Let cook slowly. When the top begins to cook, place a lid on the pan. Turn over, unmould and rest in the pan on the other side.
Let cook again for a few minutes until the bottom is cooked.
Serve the tortilla cut into pieces and serve with a glass of Alvalle Gazpacho. You can also add some small pieces of peppers on the Gazpacho.