Post by kickingfrog on Feb 17, 2011 11:32:11 GMT
By Jill Dupleix the Times.
Little potato tortillas
Makes 10.
I’ve turned the famous Spanish tortilla, usually a large omelette cut into wedges, into individual tortillas instead. It takes less oil, less effort and less time, for a very appealing result.
4 medium-large waxy potatoes, ie, 600g
1 onion
4tbsp olive oil
6 free-range eggs
Sea salt
Freshly ground black pepper
1 roasted red pepper or 2 piquillo peppers
10 flat parsley leaves
Peel the potatoes and cut into 1cm cubes. Cut the onion in half, and finely slice.
Heat the olive oil in a heavy frying pan and fry the potatoes on both sides for a few minutes. Add the onion, salt and pepper, and cook gently for around 15 minutes, stirring occasionally. The potatoes and onions should cook until soft, without browning. Set aside and leave to cool.
Heat the oven to 180C/Gas mark 4, and lightly grease ten large muffin moulds.
Beat the eggs in a bowl with salt and pepper. Add the potatoes and onions, and mix with the egg until well-coated. Divide the mixture between the moulds, and bake for 12 to 15 minutes or until set and golden. Leave for ten minutes before removing from the muffin tray.
Top with a little roasted red pepper or piquillo pepper and a parsley leaf, and serve warm or at room temperature
**********
Little potato tortillas
Makes 10.
I’ve turned the famous Spanish tortilla, usually a large omelette cut into wedges, into individual tortillas instead. It takes less oil, less effort and less time, for a very appealing result.
4 medium-large waxy potatoes, ie, 600g
1 onion
4tbsp olive oil
6 free-range eggs
Sea salt
Freshly ground black pepper
1 roasted red pepper or 2 piquillo peppers
10 flat parsley leaves
Peel the potatoes and cut into 1cm cubes. Cut the onion in half, and finely slice.
Heat the olive oil in a heavy frying pan and fry the potatoes on both sides for a few minutes. Add the onion, salt and pepper, and cook gently for around 15 minutes, stirring occasionally. The potatoes and onions should cook until soft, without browning. Set aside and leave to cool.
Heat the oven to 180C/Gas mark 4, and lightly grease ten large muffin moulds.
Beat the eggs in a bowl with salt and pepper. Add the potatoes and onions, and mix with the egg until well-coated. Divide the mixture between the moulds, and bake for 12 to 15 minutes or until set and golden. Leave for ten minutes before removing from the muffin tray.
Top with a little roasted red pepper or piquillo pepper and a parsley leaf, and serve warm or at room temperature
**********