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Layered potato, red onion and goats cheese tortilla
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Ingredients:
  • 800g (about 4 medium sized) potatoes, thinly sliced
  • 1 Spanish onion, thinly sliced
  • 100g goats cheese, crumbled
  • 5 eggs, lightly beaten
  • 126.25 gm cream
  • salt and cracked black pepper
  • chopped flat leaf parsley, to serve if desired
Instructions:
  • - Preheat the oven to 170°C. - Prepare a 20cm springform tin by lining and lightly greasing it. - Layer the potato, onion, and goat cheese in the tin. - In a bowl, combine eggs, cream, salt, and pepper. - Pour the mixture over the potatoes, ensuring it seeps between all the layers by gently tapping the tin.
  • Bake the tortilla for 50-55 minutes or until the eggs are cooked through and the potatoes are tender. Cover with foil if the top gets too brown.
  • Chill the tortilla in the refrigerator until cold. Remove it from the tin, optionally garnish with parsley, and cut into wedges.

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