Carisma Tortilla de Patatas

SERVES:

DIFFICULTY:
Easy

PREP TIME:
15

COOK TIME:
45

Ingredients

Tortilla

4 brown onion
1 tsp salt
4 tbsp olive oil
500 g Carisma potatoes peeled
7 eggs
100 g parmesan cheese or Manchego, grated
1 tsp ground black pepper

Salsa

2 red capsicum (pepper)
5 tbsp fresh oregano

Method

Tortilla

Preheat oven to 200 degrees Celsius. Place whole capsicums on an oven tray lined with baking paper. Roast for 30 minutes or until the skin starts to blacken. Remove from oven, wrap the capsicums in aluminum foil and set aside.
Finely slice the onion into half-moons. Heat 2 tablespoons of oil in a n oven proof skillet over medium heat. Add onion and salt, stir ring well. Cover with a lid and reduce heat to low. Cook for 10-15 minutes, (add a splash of water if they begin to catch). Stir occasionally until the onion becomes soft and slightly browned. Remove from pan and set aside.
While the onion of cooking thinly slice the potatoes. When the onions have been removed from the pan heat the remaining 2 tablespoons of oil in 24cm oven proof skillet or cast-iron pan and fry off the potatoes for 5 minutes.
Beat eggs in a large bowl, stir through cheese, cracked pepper, and cooked onion. Pour into skillet over potatoes, carefully distributing egg mixture around the potato. Bake for 30 until set and golden.

Salsa

Peel skin from capsicums, remove seeds, and slice the cheeks of each capsicum. Mix with fresh oregano leaves, a drizzle of olive oil and a pinch of salt.
To serve slice tortilla and serve with a spoonful of salsa.

Notes

Courtesy of Mitolo Family Farms

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)