Name: Potato and herb tortilla
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 250 ml olive oil (1 cup); 4 desiree potatoes, coarsely chopped (about 500gm); 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

Potato and herb tortilla

Australian Gourmet Traveller fast Spanish recipe for potato and herb tortilla

Serves 4

Prep

Cook

20M

Total

25M

Ingredients

250 ml olive oil (1 cup)

4 desiree potatoes, coarsely chopped (about 500gm)

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

Main

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.

Styling by Adelaide Lucas

Styling by Élodie Rambaud