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Spanish tortilla
Spanish tortilla
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 500g lady christl potatoes, peeled, thinly sliced
  • 6 eggs
  • 84.98 gm milk
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 150g roasted red capsicum, thinly sliced
  • 2.50 gm sweet paprika
Instructions:
  • Boil potatoes until tender, then drain. Whisk eggs and milk in a jug, and season with pepper.
  • Preheat the grill to medium-high heat. In a 5cm-deep, 20cm (base) non-stick, flameproof frying pan, heat oil over medium-high heat. Add onion and garlic, cook and stir for 3 minutes until softened. Add potato, capsicum, and paprika. Season with salt and pepper, then stir to combine. Reduce heat to low and pour the egg mixture over the potato mixture. Gently shake the pan to evenly spread the egg mixture.
  • Let the mixture cook undisturbed for 5 to 6 minutes until the base and edges are set. Then, take it off the heat.
  • Position pan under the grill until top is golden and set, approximately 5 minutes. Serve.

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