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Spanish tortilla
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Prep Time:
35 minutes
35 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
95 minutes
95 minutes
Ingredients:
- 1 bunch English spinach, leaves removed, washed
- 800g Desiree potatoes, washed, thinly sliced
- 100g shaved leg ham
- 180g chargrilled red capsicum
- 8 eggs
- 82.50 ml grated tasty cheese
- Mayonnaise, to serve
Instructions:
- Preheat your oven to 180°C. Grease and line a 20cm square cake pan with a depth of 5cm.
- Place vibrant spinach leaves in a heatproof bowl and pour over boiling water. Let sit for 2 minutes until they turn a brilliant green. Drain and rinse under cold water, then gently squeeze out excess moisture.
- Layer potato slices at the bottom of the cake pan, slightly overlapping. Add ham, then another layer of potatoes. Cover with spinach and add a final layer of potatoes, capsicum, and remaining potatoes. Whisk eggs with salt and pepper in a jug, then pour over the layers. Sprinkle with cheese. Bake for 1 hour until set. Let it stand for 10 minutes before turning onto a board. Cut into 24 squares and serve warm with mayonnaise.