40 mins
Not Too Tricky
serves 4
About the recipe
Easy to rattle out on a weeknight, this budget-friendly tortilla is a real winner. I’m talking minimal ingredients paired with big-flavour techniques to really get the most out of your ingredients – going to the effort of blackening the peppers for bonus smoky flavour, or taking care to prep your tomatoes beautifully really does make all the difference.
Ingredients
500g potatoes
1 onion
olive oil
1 red, orange or yellow pepper
2 large ripe tomatoes
red wine vinegar
extra virgin olive oil
½ a bunch of fresh flat-leaf parsley (15g)
6 large free-range eggs
Top Tip
FLAVOUR BOOST
If you’ve got any leftover veg in the fridge, feel free to embellish – finely sliced carrot, parsnip or leek would be delicious thrown into the mix. Or, firm courgettes or cucumber would be a tasty addition to the salsa. And, if you like a bit of a kick, add a few shakes of Tabasco or some finely chopped fresh chilli to the salsa.
Method
Easy to rattle out on a weeknight, this budget-friendly tortilla is a real winner. I’m talking minimal ingredients paired with big-flavour techniques to really get the most out of your ingredients – going to the effort of blackening the peppers for bonus smoky flavour,
or taking care to prep your tomatoes beautifully really does make all the difference.
- Scrub the potatoes and peel the onion, then clank into wedges and very finely slice.
- Drizzle 2 tablespoons of olive oil into a 24cm non-stick frying pan over a medium heat, add potato and onion, a pinch of sea salt and black pepper and cook for 25 minutes, or until soft and tender, stirring occasionally.
- Meanwhile, blacken the pepper over the flame of a gas hob or under the grill, turning occasionally.
- Quarter, deseed and very finely chop one of the tomatoes and place in a bowl, then finely grate over the remaining tomato, discarding the skin. Finely chop the parsley (stalks and all), reserving half the leaves for later, then add to the bowl.
- Once nicely blackened all over, scrape away the pepper skin, remove the seeds and finely dice. Add to the tomatoes with ½ a tablespoon of red wine vinegar and 1 tablespoon of extra virgin olive oil, then toss together and season to taste.
- Crack the eggs into a large bowl, add a pinch of sea salt and black pepper, then tip in the cooked potatoes and onions and stir gently for 1 minute.
- Pour the egg mixture back into the pan, pat it down gently with a spatula, then cover with a lid and cook on medium-low for 6 to 7 minutes, or until lightly golden and just set.
- Loosen the edges with a spatula, then carefully flip over – I like to tip it onto the pan lid or a large plate, then slide it back into the pan. Cook for a further 2 minutes, or until it has a little blush of colour.
- Turn out onto a serving board and top with the salsa. Dress the reserved parsley leaves in the last of salsa liquor, then scatter over. Delicious served with a fresh seasonal salad.
Tags