Spanish Tortilla with Parsley

Spanish Tortilla with Parsley

Spanish Tortilla with Parsley

Prep Time
10 Minutes
Cook Time
15 Minutes
Ingredients
14
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

  • ¼ Garlic Pepper

  • Schwartz Sea Salt

Key Products
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g
Sea Salt

Product Information

£ 2.48/unit,70g
Fennel Seeds

Product Information

£ 1.98/unit,28g
Dried Basil

Product Information

£ 1.69/unit,10g
Garlic Pepper

Product Information

£ 1.89/unit,45g
Cooking tip
  1. Click here for the recipe or on 'Make It Tonight' (above) for more great ideas.

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.
X