Carisma Tortilla de Patatas

Recipe provided by Carisma Potatoes

 

e.

 
 

Serves 6-8

Ingredients

FOR THE TORILLA

4 brown onions, peeled

4 tablespoons olive oil

500g Carisma potatoes, peeled

7 eggs

100g grated Parmesan or Manchego

1 tsp freshly ground black pepper

FOR THE SALSA

2 red capsicums

5 sprigs of fresh oregano

24 cm oven proof skillet or cast-iron pan

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Method

TORTILLA

  1. Preheat oven to 200 degrees Celsius. Place whole capsicums on an oven tray lined with baking paper. Roast for 30 minutes or until the skin starts to blacken. Remove from oven, wrap the capsicums in aluminium foil and set aside

  2. Finely slice the onion into half-moons. Heat 2 tablespoons of oil in a n oven proof skillet over medium heat. Add onion and season to your personal preference, stir well. Cover with a lid and reduce heat to low. Cook for 10-15 minutes, (add a splash of water if they begin to catch). Stir occasionally until the onion becomes soft and slightly browned. Remove from pan and set aside.

  3. While the onion of cooking thinly slice the potatoes.When the onions have been removed from the pan heat the remaining 2 tablespoons of oil in the skillet and fry off the potatoes for 5 minutes.

  4. Beat eggs in a large bowl, stir through cheese, cracked pepper, and cooked onion. Pour into skillet over potatoes, carefully distributing egg mixture around the potato. Bake for 30 until set and golden.

SALSA

Peel skin from capsicums, remove seeds, and slice the cheeks of each capsicum. Mix with fresh oregano leaves, a drizzle of olive oil and season according to your personal preference.

TO SERVE

Slice tortilla and serve with a spoonful of salsa

 
 
RecipesTess LeederLunch, Dinner, Budget friendly, Quick & easy, Nutritious, All 2