Fast Recipes

Potato and herb tortilla

Australian Gourmet Traveller fast Spanish recipe for potato and herb tortilla

By Adelaide Lucas
  • Serves 4
  • 5 mins preparation
  • 20 mins cooking
Potato and herb tortilla
Potato and herb tortilla

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.
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  • Author: Adelaide Lucas