Vida Recetas Editorial
The yesterday's noodle tortilla is a great way to use up leftover cooked pasta from the day before, turning it into a tasty and practical dish. This tortilla, very popular in Spanish home cooking, combines the softness of the noodles with eggs, creating a golden exterior and a tender interior. It's perfect for a quick dinner, a light lunch, or even to take to work. Its origin lies in the need to avoid food waste, becoming a classic of frugal cooking.
The recipe is very simple and allows for variations: you can add sautéed mushrooms, ham, grated cheese, or any ingredient you have on hand. The key is to achieve a well-hydrated mixture with the egg so the tortilla stays juicy. It's served hot, accompanied by a tomato salad, which adds freshness and contrast. It's an economical, nutritious option that the whole family will enjoy, both kids and adults.
Cook
20 min
Servings
8
Fry a handful of mushrooms and let them cool.
Whisk the eggs separately.
Add all the ingredients, check that the mixture is well hydrated, if not add more egg.
Place in a preheated pan, add the mixture and lower the heat.
Try to make sure it doesn't take off with a knife and when you see little bubbles come out on top, it's because you're ready to turn the tortilla upside down.
When turning it over, check that it does not stick. And when it's golden on all sides, your tortilla will be ready. Serve with a tomato salad, it works very well.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 20 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
