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Potato and herb tortilla

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
  • 5 min preparation
  • 20 min cooking
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At A Glance

  • Serves 4 people
  • 5 min preparation
  • 20 min cooking

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