Span­ish tor­tilla

Friday - - GOOD FOOD -

‘All these recipes are not only easy to make, but can be pre­pared in ad­vance’

Serves 4 Prep time 10 mins Cook­ing time 15 mins 1 1/2 tbsp olive oil 1/2 large onion, thinly sliced into rings 1 large potato, thinly sliced 1/2 tsp salt 1/4 tsp pep­per 1 cup diced pep­pers in as­sorted colours 6 cherry toma­toes, halved 6 eggs 4 tbsp finely chopped co­rian­der

1 Heat the oil in a heavy bot­tomed fry­ing pan un­til smok­ing hot. Add the onions and pota­toes and sprin­kle with salt and pep­per.

2 Lower the heat to medium and cook un­til the onions are soft, about 5 min­utes.

3 Add the pep­pers and toma­toes and con­tinue to cook un­til the toma­toes be­gin to soften and re­lease their juices.

4 Mean­while, whisk to­gether the eggs and co­rian­der.

5 When the pota­toes are cooked, spread the veg­eta­bles across the pan in an even layer.

6 Pour the eggs over the veg­eta­bles and tilt the pan to en­sure the eggs coat the base evenly. Cook over a medium heat for 5 min­utes or un­til the egg is thor­oughly cooked on the bot­tom but still runny on top.

7 Cover the pan and let the tor­tilla cook for about 2 min­utes or un­til the top is well done. Al­ter­na­tively, you can grill the tor­tilla, un­cov­ered, for 2 min­utes or un­til golden brown on top.

8 Re­move the pan from the heat and al­low the tor­tilla to cool in the pan for about 10 min­utes. Slice it into wedges and serve.

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