Muddled potato & mozzarella tortilla

Muddled potato & mozzarella tortilla

Perfect for a fast yet satisfying midweek meal

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Freezable

Method

  1. Start by frying: Heat the oil in a large frying pan. Empty the potatoes into the pan, spread them out to cover the base, then fry for 5 minutes. Pour in the beaten eggs so they completely cover the potatoes, season well and leave the tortilla to cook on a medium heat for about 15-20 minutes, or until the base and edges have set.
  2. Grill to finish: Take the tortilla off the hob and place under a hot grill until the top is firm, then remove from the grill and scatter over the tomatoes and mozzarella. Put the tortilla back under the grill for a further 3-5 minutes, or until the tomatoes are soft and the cheese has melted. To serve, cut into thick wedges.

PER SERVING

465 kcalories, protein 28.0g, carbohydrate 23.0g, fat 32.0 g, saturated fat 7.0g, fibre 3.0g, salt 0.72 g

Recipe from Good Food magazine, April 2004.

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Latest comments and suggestions

  • 19 June 2008

    omanpete commented on this recipe

    ADD AN INGREDIENTS LIST. THIS CAME UP ON MY COMPUTER WITHOUT ANY INGREDIENTS.

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  • 06 August 2008

    kaloog24 commented on this recipe

    The ingredients are next to the picture. I've copied them for you : Ingredients 2 tbsp olive oil 2 x 400g packs ready-roasted potatoes (available with different flavourings from most supermarkets) 8 eggs , beaten 4 vine-ripened tomatoes , sliced 150g ball mozzarella , torn into pieces

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  • 09 August 2008

    CookingAngel rated this recipe

    4 stars

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  • 10 August 2008

    Beata rated and commented on this recipe

    4 stars

    Really nice and easy especially with left over potatoes

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  • 13 September 2009

    weeble cooks rated and commented on this recipe

    5 stars

    I can't get ready roasted potatoes so I cooked some with garlic. i used a mixture of mozzarella & parmesan.

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  • 28 December 2009

    njwilson121 rated this recipe

    5 stars

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  • 31 March 2010

    teapot rated and commented on this recipe

    4 stars

    As there were just two of us I only used 6 eggs and 600g potatoes and it worked great.

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  • 19 May 2010

    The Cakeinator rated and commented on this recipe

    3 stars

    I halved the amount and it worked fine, but I thought it was a bit bland; maybe a different cheese would have more flavour?

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  • 29 July 2011

    Louise rated and commented on this recipe

    4 stars

    I roasted my potatoes with garlic, rosemary & thyme and kept the herbs in with the other ingredients. Made it very tasty. Kids love it

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Freezable

Serve with a peppery rocket and watercress salad.

Ingredients

  • 2 tbsp olive oil
  • 2 x 400g packs ready-roasted potatoes (available with different flavourings from most supermarkets)
  • 8 eggs , beaten
  • 4 vine-ripened tomatoes , sliced
  • 150g ball mozzarella , torn into pieces
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PER SERVING

465 kcalories, protein 28.0g, carbohydrate 23.0g, fat 32.0 g, saturated fat 7.0g, fibre 3.0g, salt 0.72 g

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