Muddled potato & mozzarella tortilla
- Preparation and cooking time
- Prep:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 2 x 400g packs ready-roasted potatoes(available with different flavourings from most supermarkets)
- 8 eggsbeaten
- 4 vine-ripened tomatoessliced
- 150g ball mozzarellatorn into pieces
Nutrition: per serving
- kcal465
- fat32g
- saturates7g
- carbs23g
- sugars0g
- fibre3g
- protein28g
- salt0.72glow
Method
step 1
Start by frying: Heat the oil in a large frying pan. Empty the potatoes into the pan, spread them out to cover the base, then fry for 5 minutes. Pour in the beaten eggs so they completely cover the potatoes, season well and leave the tortilla to cook on a medium heat for about 15-20 minutes, or until the base and edges have set.
step 2
Grill to finish: Take the tortilla off the hob and place under a hot grill until the top is firm, then remove from the grill and scatter over the tomatoes and mozzarella. Put the tortilla back under the grill for a further 3-5 minutes, or until the tomatoes are soft and the cheese has melted. To serve, cut into thick wedges.
