Wednesday, August 22, 2012
Tomato & Red Pepper Tortilla
Start as you would making a classic tortilla gently frying in about a centimetre of olive oil the cubes of potatoes and sliced onion until the onions and potatoes are golden, should take about half an hour.
Drain the potatoes and onions and add to a bowl of beaten egg mixture, about 3 eggs per tortilla.
Now saute the chopped Red Pepper and sliced Tomatoes only for about a minute and add those to your bowl of beaten egg mixture.
Season the mixture quite generously with salt and pepper.
In a small non stick frying pan add 1 tbsp of virgin olive oil and have the heat at medium,add your mixture and cook for two minutes using a spatula to round up the edges, the tricky bit is turning it! Put a plate over the pan turn upside down and slide the tortilla into the pan cook for another minute or two, don't overcook you want the Tortilla to be runny in the middle and serve.
Great as they are or serve cold as a tapas, try it, I usually have a glass of chilled Manzanilla with it and some crusty bread.