serves
6
prep
10 minutes
cook
20 minutes
difficulty
Mid
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 60 ml (¼ cup) olive oil
- 1 small onion, finely chopped
- 420 g (about 3 small) sebago potatoes, peeled, thinly sliced
- 5 eggs
- chopped flat-leaf parsley, alioli and lemon wedges, to serve
Instructions
Heat oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until softened. Add potatoes and cook for 8 minutes or until tender. Transfer potatoes to a colander, reserving 2 tsp oil. Wipe pan clean and reserve. Whisk eggs with ¼ tsp salt, then gently stir in potato mixture.
Return reserved pan and oil over medium heat. Add potato mixture, reduce heat to low and cook, stirring gently, for 4 minutes or until egg starts to set and base is golden. Place a large plate over the pan, then, wearing oven gloves, quickly invert tortilla onto plate. Return pan to heat, and, using a large spatula, carefully slide tortilla back into pan. Using spatula, tuck under edges of tortilla and cook for a further 3 minutes or until set.
Slice into wedges, scatter with parsley and serve with alioli, lemon wedges, (croquetas de bacalao) and (albondigas con salsa picante).
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
