Cheese and onion tortilla
A GREAT flavoured dish that can be whipped up in no time at all and also an ideal way to use up those loose potatoes. Serves 4.
INGREDIENTS
400g potatoes, peeled and boiled 1/2 onion, peeled and sliced
6 medium free range eggs
1 red pepper, deseeded and sliced
Salt and pepper
75g cheddar cheese, grated
2 tablespoons sunflower oil
METHOD
1) Cut the potatoes into slices approx. 3mm thick.
2) Heat the oil in a medium frying pan and fry the potatoes and onion over a medium heat for about 10 minutes until the onions are tender and the potatoes are hot. Add the red pepper for the last couple of minutes.
3) Beat the eggs with a little salt and pepper and stir in the cheese, pour over the potatoes and cook for 3-4 minutes.
4) Turn the heat down, cover with a lid and cook gently for 5 minutes until the egg has set.
5) Slide on to a plate and leave to cool for 5 minutes before cutting into wedges