Thursday, August 15, 2013

20130815 Potato & Mozzarella Tortilla

I served this with roasted sausages and pepper, as I found them in the fridge. But I think this would go better with a simple green salad.

450g potatoes, peeled and thickly sliced 
5 eggs, beaten
4 tasty tom tomatoes, sliced
175g mozzarella ball, torn into small pieces 
1tsp dried dille
Olive oil
Salt and freshly grounded black pepper

1. Heat olive oil in a frying pan, and fry the potatoes over medium heat for 10-15 minutes. Season with 1/2 tsp of dille and salt and pepper. 
2. Pour the beaten eggs over the potatoes, and let it cook (without lid) for about 15-20 minutes or until the base is set. 
3. Transfer the tortilla to a baking dish and cook under a hot grill for about 3 minutes. 
4. Remove the dish from the oven and scatter with tomatoes and mozzarella pieces and the rest of the dille. Return the dish under the grill and cook for another 5-10 minutes, or until the tomatoes are soft and mozzarella is melted.
5. Cut into thick wedges and serve right away. 

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