Potato Tortilla

Potato Tortilla

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 20cm round

As part of a tapas selection or on its own with salady bits this classic spanish omelette will be both tasty and satisfying. A great way to use up left over cooked potatoes

You will need a 23cm wide, deep frying pan

Pre heat grill to its highest setting

Ingredients

  • 2 large potatoes, cubed
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed with salt
  • 1 red pepper, finely chopped
  • 1 hot chilli, chopped
  • 3 eggs, fork whipped
  • salt and black pepper

Instructions

  1. Begin by steaming the potato cubes for 15 minutes until just tender. be careful not to break up
  2. Melt butter and saute the onion and garlic gently until softened but not browned
  3. Add the chilli and continue to cook a further 5 mins. Add the cooked cubed potato and saute together to absorb the flavours
  4. Pour over the eggs and shake the pan to allow the eggs to soak through. Gently cook for 5 minutes, not stirring but occasionally shaking to avoid sticking
  5. When the omelet appears set, remove to the grill - protect the pan handle with foil if grill is in oven - and grill until crispy golden brown
  6. Run a knife around the edge to loosen and turn out onto a plate. Serve hot or cold - delicious either way
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