Cheesy potato tortilla
300g new potatoes, peeled and thinly sliced
1 tsp olive oil
1 small onion, finely sliced
I handful for frozen peas
3 medium free-range eggs, lightly beaten
50g mild Cheddar, grated
Cherry tomato quarters and cucumber batons, to serve
- Put the potato slices in a pan of cold water, bring to the boil then simmer for 12 minutes. Drain, tip into a bowl and set aside.
- Heat the oil in a 20cm frying pan then add the onion and cook for 5 minutes until soft. Add to the bowl of potatoes, along with the eggs, peas and Cheddar. Stir to combine then pour the mixture back into the pan.
- Cook over a gentle heat for 15 minutes until almost cooked through, then place under a grill for 5 minutes until set and golden on top.
- Leave to cool
Serve with the tomatoes and cucumber.Create printer friendly PDF