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How to make Tortilla Espanola

Yield = 8
Prep time: 0:30
Cook time: 0:33
Total time: 1:03

Ingredients

  • 1 red capsicum, quartered, seeded
  • 1 1/4 cups (310ml) olive oil
  • 3 medium (about 550g) desiree potatoes, peeled, cut into 1.5cm pieces
  • 1 large brown onion, thinly sliced
  • 4 eggs, lightly whisked
  • 2 tablespoons chopped flat-leaf parsley
  • 1 1 /2 cups (115g) coarsely grated mahon grande cheese (see note)
  • Grande cheese or similar

Method

  • Step 1 Preheat grill to high. Place capsicum on a greased oven tray. Cook for 10 minutes or until skin blackens. Place capsicum in a bowl and cover with plastic wrap. Set aside for 10 minutes (this will help lift the skin). Peel capsicum and cut into thin strips.
  • Step 2 Heat oil in a 21cm non-stick frying pan over low heat. Add potato and onion, and cook, stirring, for 15 minutes or until potatoes are tender. Strain, reserving oil.
  • Step 3 Combine eggs, parsley and cheese in a bowl. Stir in potato mixture. Season with salt and pepper. Heat 2 tablespoons of the reserved oil in the pan over high heat.
  • Step 4 Add potato mixture. Cook for 30 seconds to set the base. Reduce heat to low and cook for 5 minutes or until almost set. Turn tortilla out onto a plate, heat another tablespoon of the reserved oil in the pan then carefully slide tortilla back into the pan to flip. Cook for a further 2 minutes or until base is set. Turn out onto a plate, cool slightly before serving wedges with strips of grilled red capsicum.