friday nom noms: herby potato tortilla

Eventually I will post meaty recipes, but for now and in the lead up to Meat Free Week I’m focusing on recipes sans meat because, hey, we eat too much of the stuff anyway (for my other reasons read here). We all need to be eating more vegetables. No one ever died from eating too many vegetables.


Oh, and consider this one for the boys. Every man loves a spud.

herby potato tortilla


4 medium sized floury organic potatoes, peeled and quartered lengthways
6 free range or organic eggs, beaten
handful or two fresh thyme leaves
olive oil
salt

serving suggestion: fresh tomato, cucumber and basil salad and a horta.

Pass the quartered potatoes through a food processor so they come out in little thin slices. Lay them out on a towel and pat the slices dry. Season the slices with salt.

Heat olive oil in a deep pan over a low heat and add the potatoes. Gently fry until soft, stirring occasionally to make sure they don’t burn. You want them soft, not necessarily browned. Once cooked, pop the potatoes in a colander to drain off excess oil. Drain the pan of excess oil.

Add the thyme leaves and the cooked potatoes to the beaten eggs. Check the seasoning and add more salt if needed.

Pop the pan back over a moderate heat and pour in the herby eggy potato mixture. Shake the pan occasionally to prevent the tortilla from sticking. Fry until the bottom of the tortilla has set, then turn over. To turn over, place a flat plate over the frying pan and quickly turn over. Then gently slide the tortilla back into the frying pan. Continue cooking and shaking the pan occasionally to prevent sticking.

Once the tortilla has set, slide it out of the pan and onto a nice serving plate (or eat straight out the pan like we do).

Serve it with a fresh tomato, cucumber and basil salad dressed with plenty of olive oil, apple cider vinegar and a little salt, and a horta. 


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