Have you noticed the accidental green and creamy white theme on my blog recently?!
And just as I post this blog post, I notice that I've typed 'frittata' in the blog header, whereas it should have read 'tortilla' - a thick flat omelette made with potatoes and eggs. Oh well, its done now.
ThisTortilla is made with the last of my homegrown potatoes; and peas from the freezer.
Of course, its excellent warm for Brunch, but I think it would also be very good served cold, either for a working lunch or for when you are on the move.
Potato and Peas Tortilla
Serves 4 - 6
4 tablespoons olive oil
1 medium onion, sliced
4 - 6 medium potatoes, thinly sliced (preferably with a mandolin)
Salt and pepper to taste
Handful of frozen peas, defrosted
5 eggs, beaten
Heat oil in a frying pan measuring about 9 inches with high sides. Heat oil,
add the onion and cook until soften, then add in the potatoes and cook for
about 10 - 15 minutes until they are beginning to soften and turn golden,
flipping them now and again. Season with salt and pepper, then stir in the peas and stir for a couple of minutes to evenly distribute the peas. Gently pour in
the eggs, reduce the heat and allow to set. When it appears set and no longer
soft in the middle. Cover the frying pan with a plate or lid and invert the
potato tortilla over onto the plate or lid. Then gently slide the upturned
potato tortilla back into the frying pan. Increase the heat and cook the
tortilla for a few more minutes. Transfer the potato tortilla onto a large
serving plate and serve slices either warm or at room temperature.