GOURMET FAST
Potato and herb tortilla

Potato and herb tortilla

Serves 4

Cooking Time Prep time 5 mins, cook 20 mins



Tortilla
250 ml (1 cup)   olive oil
4 (about 500gm)   desiree potatoes, coarsely chopped
1   Spanish onion, thinly sliced
8   eggs, lightly beaten
2 tbsp   each of finely chopped mint and flat-leaf parsley leaves
80 gm   baby salad leaves
Lemon anchovy dressing
2 tbsp   extra-virgin olive oil
2 tbsp   lemon juice
2   anchovy fillets, finely chopped


1 Heat olive oil in a 20cm frying pan over high heat and fry potatoes, turning occasionally, for 10 minutes or until golden, add onion during last minute of cooking and cook until tender. Line a colander with absorbent paper. Drain potatoes, reserving oil.
2 Preheat grill to high. Whisk together eggs, herbs and season to taste with sea salt and freshly ground black pepper. Using the same frying pan, heat 1 tbsp of reserved oil over medium heat, add potato and onion, then pour over egg mixture and cook for 5 minutes, shaking pan occasionally to prevent sticking. When almost set, place under grill and cook for 3 minutes or until golden and set. Slide onto a cutting board and cut into wedges.
3 For lemon-anchovy dressing, combine ingredients in a small bowl and season to taste. Place salad leaves in a separate bowl, drizzle with dressing, toss to combine and serve with tortilla.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Adelaide Lucas and Elodie Rambaud


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