How to cook Roast Potato Tortilla
Roast potato recipe Ingredients
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 red pepper, finely chopped
• 1 teaspoon paprika
• 1 teaspoon dried herbs (such as rosemary, oregano, sage, thyme or
marjoram)
• 3 cups leftover roast potatoes, chopped
• 310 g corn kernels, drained
• sea salt, to taste
• fresh ground black pepper, to taste
• 8 eggs, lightly beaten
• 1/2 cup tasty cheese or cheddar cheese, grated
• mixed salad greens, to serve
• crusty rolls, to serve
• fresh parsley, to garnish
1. Grease a 19cm x 30cm (approximately 71/2 inch x 12 inch) pan and
line the sides and base with baking paper.
2. Heat oil in a large pan, preferably non-stick, add the onion and
red pepper and cook, stirring, until the onion is soft; add the garlic,
paprika, herbs, potatoes, corn and salt and pepper, to taste; cook,
stirring regularly, until hot.
3. Spread the potato mixture over the base of the prepared pan; pour
the eggs over the top of the vegetables and sprinkle with the cheese.
4. Cook in a moderate oven (180°C, 350°-375°F, 4-5 gas mark) for about
20 minutes, or until the mixture has set; stand for 5 minutes before
removing the tortilla from the pan.
5. Serve warm or cold tortilla slices with mixed salad leaves and
crusty bread rolls; and garnish with parsley.
Your Roast potato recipe is ready now
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