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Tuesday 12 February 2013

Cheese & Onion Tortilla

Ingredients (Serves 4):


400g potatoes, peeled and boiled
6 medium free range eggs
75g cheddar cheese, grated
½ onion, peeled and sliced
½ red pepper, deseeded and sliced
2 tbsp sunflower oil
Salt & pepper for seasoning
To serve with:

Olives or cherry tomatoes and a green salad

Method:

Cut the potato into slices approx. 3mm thick.

Heat the sunflower oil in a medium frying pan and fry the potato and onion over a medium heat for approx. 10 minutes until the onion is tender and the potato is hot.

Add the red pepper for the last couple of minutes.

Beat the eggs with a little salt and pepper and stir in the cheese, then pour over the potatoes and cook for 3-4 minutes.

Turn the heat right down, cover with a lid and cook gently for 5 minutes until the egg has set.

Slide onto a plate and leave to cool for 5 minutes before cutting into wedges.

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