Muddled potato & mozzarella tortilla

Muddled potato & mozzarella tortilla

Perfect for a fast yet satisfying midweek meal

Difficulty and servings

Easy

Serves 6

Preperation 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 28g, carbohydrate 23g, fat 32 g, saturated fat 7g, fibre 3g, salt 0.72 g

Recipe from Good Food magazine, April 2004.

Taste team comment

'We liked the fusion of Spanish and Italian flavours - original and tasty. Next time I think I may add a little strong flavoured cheese, too.'

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

    Tammie 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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Difficulty and servings

Easy

Serves 6

Preperation 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 28g, carbohydrate 23g, fat 32 g, saturated fat 7g, fibre 3g, salt 0.72 g

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