- Potato & Tomato Tortilla.jpg (47.72 KiB) Viewed 307 times
Takes: 50 minutes (plus cooling time)
Serves: 4 (makes 12 slices)
No nutritional information available.
Ingredients
- 1 tbsp olive oil, plus extra for greasing
- 400g small potatoes, peeled and thickly sliced
- Salt and freshly ground black pepper
- 1 onion, chopped
- 1 garlic clove, crushed
- 8 eggs
- 3 tbsp milk
- 50g Parmesan, finely chopped
- 2 tbsp freshly chopped flat-leaf parsley or mint
- 12 cherry tomatoes, halved
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Lightly grease a 20cm square shallow tin and line the base and sides with baking paper.
2. Cook the potato slices in a saucepan of lightly salted boiling water for 3 - 4 minutes or until just tender. Meanwhile, heat the oil in a frying pan over a medium heat and cook the onion and garlic for 5 - 6 minutes, stirring often, or until softened.
3. Drain the potatoes and pat dry with kitchen paper. Layer in the tin with the onion and garlic. Beat the eggs, milk, Parmesan and parsley or mint together in a large jug. Season with salt and pepper. Gently pour the egg mixture over the potatoes. Top with the tomatoes.
4. Bake for 20 - 25 minutes until set and golden. Leave to cool in the tin then transfer to a board and cut into 12 slices.
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