Name: Spanish tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 1/2 tablespoon olive oil; 400 gram potatoes, peeled, cubed; 125 gram smoked chorizo, chopped; 1 red capsicum, seeded, chopped; 1 quantity frittata mixture; 3 slice stale bread, torn into croutons; 1/2 cup grated tasty cheese; salad to serve; Frittata mixture; 3 eggs; 1/4 cup cream; 1/4 cup milk; 1/4 cup grated parmesan

Spanish tortilla

Create this deliciously simple Spanish tortilla recipe for a speedy weeknight dinner or weekend brunch. Serve with salad and a splash or two of hot sauce if you like a little extra heat!

Serves 6

Prep

15M

Cook

30M

Total

45M

This recipe first appeared in Woman’s Day.

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Ingredients

1 1/2 tablespoon olive oil

400 gram potatoes, peeled, cubed

125 gram smoked chorizo, chopped

1 red capsicum, seeded, chopped

1 quantity frittata mixture

3 slice stale bread, torn into croutons

1/2 cup grated tasty cheese

salad to serve

Frittata mixture

3 eggs

1/4 cup cream

1/4 cup milk

1/4 cup grated parmesan

Method

1.Heat oil in a 28cm frying pan with an oven-proof handle on medium. Sauté potatoes for 6-8 minutes, stirring often. Add chorizo and capsicum, then fry for 4-5 minutes until chorizo is golden brown. Reduce heat to low. Pour in frittata mixture.

2.Cook for 8-10 minutes until set around the sides and base. Preheat grill to hot.

3.Scatter bread and cheese over tortilla. Place under grill, on middle shelf, for 4-5 minutes until just set in the centre and croutons are golden. (You could also prepare up to Step 2, then cook in a moderate oven, 180°C, for 30-35 minutes.) Serve with salad.