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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


  • 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
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At A Glance

  • Serves 4 people

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