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1
Bring a large saucepan of lightly salted water to a boil over high heat.
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2
Add the peas and boil for 5 minutes, or until just tender.
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3
Use a wire sieve to transfer the peas to a bowl of cold water.
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4
Return the pan to a boil, add the broccoli, and boil for 4 minutes, or until just tender.
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5
Transfer the broccoli to the peas and cool.
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6
Drain the vegetables together and pat dry with paper towels.
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7
Heat 4 tbsp of the oil in a 9in (23cm) nonstick frying pan over medium heat.
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8
Add the potatoes and onion.
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9
Cook, stirring occasionally, for 1015 minutes, or until the potatoes are tender.
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10
Let cool slightly.
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11
Beat the eggs in a large bowl, and season with salt and pepper.
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12
Use a slotted spoon to transfer the potatoes and onions to the eggs.
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13
Add the peas and broccoli and gently stir.
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14
Wipe out the pan with paper towels.
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15
Heat the remaining 2 tbsp oil in the pan over high heat.
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16
Pour in the egg mixture, reduce the heat to low, and smooth the surface.
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17
Cook gently for 2025 minutes or until the top begins to set and the underside is golden brown.
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18
Carefully, slide the tortilla on to a plate.
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19
Place a second plate on top and invert both together so that the cooked side is on top.
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20
Slide the tortilla back into the pan and cook for 5 minutes, until the underside is golden brown.
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21
Let stand for at least 5 minutes.
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22
Invert onto a serving platter.
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23
Serve warm or cooled, cut in wedges.
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24
Variation:
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25
Quick Tortilla: For simple tortilla, omit the peas and broccoli.
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26
Substitute red-skinned potatoes, cut into matchsticks, and cook for about 10 minutes.
