Potato Tortilla *

Serves 4

This is an easy dinner or lunch idea. It is a traditional Spanish recipe usually served in squares or wedges as tapas (small entrée). Tortilla can be cooked ahead of time and cooled for taking to a shared lunch or potluck.

Prep time: 15 minutes
Cook time: 15-20 minutes
  • 500g potatoes, peeled (optional) cut into 1 cm slices
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 4 garlic cloves, chopped
  • Sprig of parsley, chopped
  • 6 free-range eggs
  • 1/2 teaspoon each sea salt and cracked pepper

Cover the potato slices with water and boil for 5 minutes to begin cooking. Drain.

Heat the oil in a large frying pan over a medium heat. Saute the onion and garlic until the onion is soft but not browned. Add the potatoes and parsley to the pan and combine. Cook over a medium heat for 5 minutes, pressing down with a spatula.

Whisk the eggs with the seasoning and pour over the potatoes. Cover and cook over a low/med heat for 15-20 minutes, or until the eggs are set. Cut into wedges and serve with green salad.

 

Tip: For a colourful tortilla add chopped capsicums with the potatoes to the onions and garlic.

Agria potatoes are my favourite to use for tortilla... they have a yellow flesh and a floury texture. They are perfect for mashing and baking in their skins served with sour cream and sprinkled with chopped parsley and freshly cracked pepper.

This tortilla recipe can be made with any variety of potato or substitute kumara, squash or pumpkin.