Pepper and Potato Tortilla |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Traditionally a Spanish dish, tortilla is best eaten cold in chunky wedges and makes an ideal picnic food. This comes via 500 All Time Great Recipes. We love this! Notice how I have not included the cooling time for the potatoes. I have, also, used leftover potatoes for this. This will serve 2 for main dish, or 4 if with some other sides. Ingredients:
2 potatoes |
2 tablespoons olive oil |
1 large onion, thinly sliced |
2 garlic cloves, crushed |
2 red peppers, thinly sliced |
6 eggs, beaten |
1 cup sharp cheddar cheese, grated, divided |
salt and pepper, to taste |
Directions:
1. Do not peel the potatoes, but wash them well.
2. Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.
3. Switch on the broiler so that it warms up while you prepare the rest of the dish.
4. In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.
5. Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.
6. Add a little extra oil if the pan seems rather too dry.
7. Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg.
8. Season with salt and pepper and finish with a layer of cheese.
9. Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.
10. When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.
11. Leave the tortilla in the pan to cool.
12. This helps it firm up further and makes it easier to turn out.
13. Cut into generous wedges to serve.
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