Easy Loaded Tortilla Patata
Leftover potatoes from last week's boxes? Need a little inspiration from the usual pies, mashes, and fries? Try this fool-proof recipe for a Spanish style tortilla with our guest Oddbox chef, Camille (@callherchef). Perfectly cooked and crisped up in the oven for a filling brunch or lunch. Even better, this dish is delicious eaten hot or cold, making it the perfect take-away meal.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 2
Ingredients:
400 g Potatoes
2 Onions
1 Bell peppers
1 block Feta
a bunch of Parsley
5 Eggs
Olive oil
Salt & pepper
Serve with:
Watercress
Lemon juice
Chilli jam
Recipe:
- Wash the potatoes under cold water. Cut them in half, leaving the skin on. Then, use a sharp knife or mandolin to finely slice the potatoes and onions.
- Pour 100ml olive oil into a saucepan, add the potatoes, onions and gently mix to coat. Cover with a lead to get the pan nice and steamy, and cook over low to medium heat for 20 minutes. Stir regularly.
- In the meantime, heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the peppers and season with salt and pepper. Fry for 10 minutes over a medium heat, until slightly charred and soft. Stir often to prevent burning.
- Finely chop the parsley (including the stalks) and crumble the feta into chunks. Crack the eggs into a bowl and season with salt and pepper, then beat with a whisk or a fork.
- Preheat the oven to 200C. Strain the potatoes and let cool slightly. Don't throw away the oil – you can reuse it for something else.
- Add the potatoes, onions, peppers, parsley and feta to the bowl of eggs. Mix well to combine and pour into a greased oven dish, then cook for 25-30 minutes, until golden brown. Cut the tortilla into slices, share between your plates and serve with watercress (seasoned with a little lemon juice) and chilli jam.
