Courgette, Potato and Onion Tortilla
Description
Lovely served hot or cold
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Course
Serves
6
- 12oz salad potatoes
- 7 tbsp olive oil
- 3 med or 2 lge cut into half inch slices
- 1 large Spanish Onion, peeled and finely sliced
- 1 rounded teaspoon chopped thyme
- 8 large free-range eggs
- s&p
Method/steps
- Fineley slice the potatoes, rinse thoroughly to remove starch and dry on some kitchen paper
- Heat a wok with 3 tbsp of the olive oil and stir fry the courgette slices until lightly browned
- Remove with a slotted spoon, add anoter 3 tbsp oil and fry the potato slices until lightly browned, then turn the heat down and cover and cook for another 10-15 mins until potatoes are tender
- Remove potatoes from pan and add more oil if needed, then fry the onion slices until soft and beginning to brown
- Add the thyme and return the courgettes and potatoes to the pan and season
- Lightly beat the eggs then tip the vegetables in and mix well
- Heat a frying pan until moderately hot, add a little oil, then pour in the egg mixture
- Turn down the heat and cook for 5 mins while the grill is being pre-heated
- Slip the pan under the grill about 5inches from the heat until the top is puffed up and brown and the egg mixture is set
- Leave to cool in the pan slightly, then cut into wedges and serve with a green salad
Reviews
|
