- October 2005
- Serves 4
- Hands on time 40 mins
This potato tortilla recipe is a modern take on a Spanish classic, with less fat than the traditional version.
- Vegetarian recipes
- 15.6g (3.6g saturated)
- 29.8g (1.5g sugars)
- 4 large potatoes, about 700g
- 2 tbsp olive oil
- 6 eggs, lightly beaten
- Pierce the potatoes several times with a fork and microwave on high (900W) for 10 minutes. Leave for 5 minutes to cool slightly. Peel away the skins, then grate the semi-firm potatoes into a bowl.
- Preheat the grill. Heat the oil in a frying pan over a medium heat, add the potatoes and spread evenly in the pan. Fry for a few minutes until golden underneath. Pop the pan under the grill for 5 minutes to brown the top. Return the pan to a medium heat on the hob. Pour in the egg and cook for 5 minutes, until golden underneath. Put the pan under the grill again for 1-2 minutes until the egg is just set.
- Cut the tortilla into wedges and serve with carrot and pepper sticks, and some Little Gem lettuce leaves.
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