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Spanish tortilla with greens & herb salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate the flavor of your potato tortilla with fragrant fresh herbs.
Ingredients:
  • 682.50 gm olive oil
  • 1 large brown onion, thinly sliced (about 200g)
  • 500g (about 3) brushed starchy potatoes, (peeled, halved, cut into 4mm slices, soaked in water for 10 mins and well drained)
  • 6 Brand Large Free Range Eggs, beaten
  • 2 tsp Brand Italian White Wine Vinegar
  • 10.60 gm fresh lemon juice
  • 5.90 gm Brand Dijon Mustard
  • 100g of 4 Leaf Lettuce Blend
  • 1/5 punnet basil leaves, roughly torn
  • 1/5 punnet flat-leaf parsley leaves, torn
  • 1/5 punnet tarragon leaves, torn
Instructions:
  • In a large heavy pot, heat the oil to 170°C. Cook the onions for 8 mins until browned. Drain on paper towels and lightly salt.
  • Heat the oil to 170°C and add the potatoes. Cook for 12 mins, stirring occasionally, until the potatoes are cooked and golden brown. Use a slotted spoon to transfer the potatoes to paper towels to absorb excess oil. Lightly season with salt. In a large bowl, mix the onions and potatoes with the egg and season with 1 tsp of salt. Keep the oil for later use.
  • 1. Heat a non-stick frying pan over medium heat and add 1 tbsp of reserved oil. 2. Pour in the potato-egg mixture and gently stir with a silicone spatula for 4 mins until it starts to set at the bottom. 3. Let it cook undisturbed for 3 mins until the edges are set. 4. Using the spatula, loosen the tortilla from the pan and slide it onto a large plate. 5. Invert the plate to flip the uncooked side into the pan. 6. Cook for another 3 mins until the tortilla is fully set. 7. Transfer the tortilla to a cutting board and set it aside before making the salad.
  • Combine vinegar, lemon juice, and Dijon mustard in a bowl. Gradually whisk in 1 1/2 tbsp of reserved oil. Toss in lettuce and herbs, season with salt and pepper. Slice tortilla, serve warm or at room temperature alongside the salad.

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