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Spanish Tortilla with Parsley
Prep Time
10 Minutes
Cook Time
15 Minutes
Ingredients
14
Servings
4
A substantial omelette combining potatoes and leeks and delicately flavoured with Parsley. Delicious served with a cucumber and tomato salad, drizzled with a tomato dressing.
Ingredients
350 gram (12 ounce) potatoes, cubed
1 tablespoons oil
1 leek, washed and sliced
6 medium eggs, beaten
125 millilitre (4 fluid ounce) milk
1 tablespoons Flat Leaf Parsley
2 tomatoes, chopped
½ cucumber, chopped
1 tablespoons extra virgin olive oil
¼ teaspoon Sea Salt
½ teaspoon Fennel Seeds
½ teaspoon Dried Basil
Schwartz Sea Salt
Key Products
Instructions
- 1 Cook the potatoes in boiling water until tender, then drain. Meanwhile, heat the oil in a large frying pan and fry the leek for 4-5 minutes until browned. Add the potatoes. Blend together the eggs, milk and Parsley. Season well and then add to the pan.
- 2 Cook gently for 8-10 minutes or until set. Place under a pre-heated, medium grill to finish off.
- 3 Whilst the omelette is under the grill, toss the tomatoes, cucumber, olive oil, Salt, Fennel Seed, Basil and Garlic Pepper together. Serve with the tortilla garnished with more Parsley.
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