Tortilla with rocket & parmesan
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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
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.
