TORTILLA WITH ROCKET & PARMESAN
This Spanish tortilla is a rustic and satisfying way to use up your store cupboard ingredients
Provided by John Torode
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 382 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
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