Name: Tortilla with rocket & parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500g potato 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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Tortilla with rocket & parmesan

Tortilla with rocket & parmesan

John Torode

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.6 out of 5.5 ratingsRate

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This Spanish tortilla is a rustic and satisfying way to use up your store cupboard ingredients

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Ingredients

Nutrition

Units:

MetricUS

500g potato

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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Nutrition: per serving

kcal382
fat24g
saturates7g
carbs25g
sugars0g
fibre3g
protein18g
salt0.6g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2004

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A star rating of 4.6 out of 5.5 ratings

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