PEPPER-ANDPAPRIKA TORTILLA
“This tortilla is inspired by a staff meal they used to make at El
Bulli in Spain, once the greatest restaurant in the world, now sadly closed. Instead of making a labourintensive and slow-to-cook tortilla with sliced potatoes, they would use crisps (potato chips), meaning it would be ready in minutes instead of hours. Sounds weird, but trust me, it’s genius. You can swap the paprika crisps for plain or any other flavour if you like.”
Serves 2
EASY
GREAT VALUE
free-range eggs 4 roasted peppers from a jar 100 g thyme leaves 1 t, plus extra for sprinkling paprika crisps (potato chips) 70 g mozzarella 40 g grated sea salt and freshly ground black pepper, to taste butter 1T goat’s cheese 40 g mixed leaf salad, for serving
1 Preheat the grill to high. 2 Crack the eggs into a bowl and whisk until fully combined and frothy. 3 Chop the peppers and add them to the eggs with the thyme leaves, crisps and mozzarella. Season with salt and pepper. 4 Place a small ovenproof frying pan over a medium heat and add the butter. When it’s foaming, pour in the egg mixture and stir with a rubber spatula for 2 minutes. 5 Once the egg is almost set, use a plate or board to flip the tortilla and continue cooking for a further 2 minutes. 6 Crumble the goats’ cheese over the tortilla and sprinkle with thyme leaves. 7 Slide the tortilla onto a plate and serve with a mixed leaf salad.
“This tortilla is inspired by a staff meal they used to make at El Bulli in Spain – using potato crisps. Genius”