the potato tortilla
This recipe for potato tortillas is a contemporary adaptation of a Spanish classic that contains less fat than the original.
Ingredients
700g or 4 big potatoes
2/TBS of olive oil
6 lightly beaten eggs
Method
1 Use a fork to make many holes in the potatoes, then microwave on high (900W) for 10 minutes. Allow to slightly cool for 5 minutes. The semi-firm potatoes should be peeled, then grated into a bowl.
2 Warm up the grill. In a frying pan with medium heat still on, add the oil, then add the potatoes and lay them out evenly. Fry for a few minutes or until the bottom is browned. To brown the top, place the pan under the grill for 5 minutes. On the stove, set the pan back to medium heat. The egg should be cooked for 5 minutes, or until the underside is brown. Re-grill the pan for 1-2 minutes or until the egg is barely set.
3 Slice the tortilla into wedges and serve with some Little Gem lettuce leaves, carrot, and pepper sticks.
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