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Spanish Tortilla with Parsley
Ingredients
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350 gram (12 ounce) potatoes, cubed
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1 tablespoons oil
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1 leek, washed and sliced
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6 medium eggs, beaten
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125 millilitre (4 fluid ounce) milk
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1 tablespoons Flat Leaf Parsley
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2 tomatoes, chopped
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½ cucumber, chopped
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1 tablespoons extra virgin olive oil
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¼ teaspoon Sea Salt
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½ teaspoon Fennel Seeds
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½ teaspoon Dried Basil
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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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