Tortilla with rocket & parmesan

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John Torode

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Recipe by John Torode

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1. Cut the potatoes into slices, about finger thickness. Heat the oil in a non-stick frying pan, then tip in the potatoes and onion. When they start to sizzle and colour a little, pour in 225ml/8fl oz water - this will splatter so be careful. Simmer potatoes for 10 mins until tender.
2. Pour off any excess liquid from the potatoes, then tip the eggs into the pan, season and stir lightly to mix. Return the pan to a medium heat and cook the tortilla until set on one side, about 5 mins. Place a plate on the top of the pan, hold it tightly and deftly turn it upside down so the tortilla comes out onto the plate. Add a bit of extra oil to the pan if it needs it, before sliding the tortilla back in to cook the reverse side - it only needs 5 mins more.
3. Slide the tortilla onto a plate and cut it into 4 wedges. Top with a little pile of rocket, sprinkle over the parmesan, then drizzle with oil and serve.

Per serving

382 kcalories, protein 18g, carbohydrate 25g, fat 24 g, saturated fat 7g, fibre 3g, salt 0.6 g

'This used all storecupboard ingredients with the addition of rocket. It is a good standby for a Monday evening supper using surplus potatoes from Sunday.'

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  08 November 2007

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Ingredients

• 500g potatoes , peeled
• 3 tbsp olive oil , plus extra for drizzling
• 1 large onion , chopped
• 5 eggs , beaten
• 100g bag rocket
• handful grated parmesan , or shavings

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 500g potatoes , peeled
• 3 tbsp olive oil , plus extra for drizzling
• 1 large onion , chopped
• 5 eggs , beaten
• 100g bag rocket
• handful grated parmesan , or shavings

Per serving

382 kcalories, protein 18g, carbohydrate 25g, fat 24 g, saturated fat 7g, fibre 3g, salt 0.6 g

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