best egg tortillia tart

Prep Time: 30 Minutes

Cook Time: 75 Minutes

Ready In: 105 Minutes

Servings: 4

Ingredients:

5 whole(s) eggs beaten

3 whole(s) mediun/small potatoes thinly sliced

2 whole(s) red onions sliced about half a centemeter wide

4/5 clove(s) french garlic thinly sliced

some butter

1 whole(s) tomato cut into 6 wedges

some strong chedder or stilton grated or thinly sliced

5 whole(s) green and red chilli peppers finley sliced

some chorizo

some strip(s) gammon

some strip(s) smoked ham

some salami cut into strips

some black pudding quarted

a pinch of ginger

a pinch of tumeric

a pinch of salt

a pinch of pepper

a pinch of perminton/or paprika

Directions:

1. melt some butter into a small frying pan and preheat the grill. once the butter has melted bring down to a simmer and add the onions and potatoes the onions and potatoes need to cook slowly on a low heat for about 10/15 mins then add the garlic cook then for a further 20 to 30 mins or until the potatoes have gone soft and bendy although you should still be able to snap a potato segment in half try to imagine an al dente potato if that helps during this time you should keep turning the potatoes and adding butter and salt and pepper and ginger as nesscecary as we want the potatoes and onions to absorb the butter and flavours as if you were making a potato cake once the potatoes onions and garlic are done pour them into a bowl and put to one side.
2. next beat the eggs and while beating add the perminton tumeric salt and pepper and keep going until the eggs have turned a sort of red colour
3. next we need to get back the potato pan (It should still have a butter residue on it)
4. witch will have hopefully cooled down and put one layer of potateos and onions on the bottom of it being sure to cover the base of the pan next add a sprinkeling of cheese a few of the tomato wedges and if your not vegetarian any of the meats you may be using (if you are making a vegetarian version i like to use a selection of wild mushrooms) then add a sprinkiling of chillys then more potatoes etc until you run out of ingredients next put the layred mixture back on the hob and add the eggs with spices to the pan being carefull to allow the egg to completly encase everything and using your spatula if nessecary to make holes in the mixture and let the egg seep through turn the heat up and watch as the egg starts to solidify
5. this is now almost like an omlette with the big diffrence being it is far to thick and dense to flip as the bottom will burn before the top solidefyes therefor when the mixture has about halfway solidifyed and you are sure the base is cooked put the top half under the grill to finish off making sure to keep an eye on it when the top is cooked and your all set to eat get a large plate and put it over the top of your pan and then turn them both over bang the bottom of the saucepan with your hand and it should just pop out slice up and serve with potato salad
6. Tip: if you let it cool it is easyer to slice

By RecipeOfHealth.com