One-pan Spanish-style tortilla recipe

Name: One-pan Spanish-style tortilla recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 600g baby white potatoes; 36.40 gm extra virgin olive oil; 175g punnet mini capsicums, quartered lengthways; 8 eggs; 41.20 gm milk; 230g jar pitted Sicilian olives, drained, chopped; 62.50 ml chopped fresh flat-leaf parsley leaves; Parsley leaves, to serve; Extra virgin olive oil, to serve

5.0

(2)

www.taste.com.au

Your recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Liz Macri

egg egg allergy fish allergy

Ingredients

Remove All · Remove Spices · Remove Staples

600 grams baby white potatoes36.40 gm extra virgin olive oil175 grams punnet mini capsicums, quartered lengthways8 eggs41.20 gm milk230 grams jar pitted Sicilian olives, drained, chopped62.50 ml chopped fresh flat-leaf parsley leavesParsley leaves, to serveExtra virgin olive oil, to serve

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place potatoes in a large, deep frying pan over high heat. Cover with cold water. Bring to the boil. Boil for 15 minutes or until tender. Drain. Refresh under cold water. Cut potatoes into 2.5cm pieces.

Step 2

Wipe pan clean. Heat oil in pan over high heat. Add potatoes. Cook, turning, for 5 minutes or until light golden. Add capsicum. Cook, stirring for 4 to 5 minutes or until capsicum is tender and potatoes are charred. Whisk half the eggs with the milk in a jug. Make 4 indents in potato mixture for whole eggs. Add egg mixture to pan, being careful not to fill the indents. Crack whole eggs into indents. Cover pan with lid. Cook for 4 to 5 minutes or until eggs are just set and cooked to your liking.

Step 3

Meanwhile, combine olives and parsley in a bowl. Season with pepper. Spoon a little olive mixture over tortilla. Sprinkle with extra parsley leaves and drizzle with a little extra oil. Serve with the remaining olive mixture.