Potato tortilla

Ingredients (serves 8)

• 60ml (1/4 cup) olive oil
• 200g speck, cut into 1cm pieces
• 1 brown onion, halved, thinly sliced
• 4 garlic cloves, crushed
• 3 (about 600g) desiree potatoes, peeled, thinly sliced
• 8 eggs
• Salt & freshly ground black pepper

Method

1. Heat 1 tbs of the oil in a 30cm (base measurement) frying pan over medium-high heat. Add the speck, onion and garlic and cook, stirring, for 10 minutes or until onion softens. Transfer to a bowl.
2. Heat the remaining oil in the same pan. Add the potato and cook, stirring occasionally, for 25 minutes or until golden brown and tender.
3. Preheat grill on high. Place eggs in a bowl and whisk until combined. Season with salt and pepper.
4. Sprinkle potato with onion mixture. Pour egg over the potato mixture, shaking gently to loosen from the base of the pan. Cook over medium-high heat for 8 minutes or until the base of the tortilla is golden and set.
5. Place tortilla under preheated grill, about 6cm from heat source, and cook for 5 minutes or until golden and set.
6. Use a round-bladed knife to loosen edges of tortilla. Set aside for 5 minutes to cool. Cut into wedges to serve.

Notes

• Carry out step 1 up to 6 hours ahead. Continue from step 2 up to 3 hours ahead. Speck (smoked pork) is available from the deli in most Woolworths

Source

Good Taste – May 2005, Page 82
Recipe by Rodney Dunn