Farm Fresh Potato Tortilla
This tasty frittata is packed with tender potatoes, sweet red onions, and a hint of heat from chili flakes if you like. The eggs are cooked to perfection until golden and set, creating a flavorful and satisfying dish. Enjoy it hot, warm, or cold in small wedges for a meal that's sure to please.
— Constant Cookbook
Ingredients
- 500g GreenVale Farm Fresh potatoes, peeled
- 3 tbsp olive oil
- 1 red onion, sliced
- 1/2 tsp chilli flakes (optional)
- 6 eggs
- 50g mature Cheddar cheese, grated
- salt and freshly ground black pepper
Instructions
- Cut the potatoes into one pound coin thick slices. Cook in a pan of boiling salted water for 3 mins or until just tender. Drain and set aside.
- Whilst the potatoes cook, heat the oil in a frying pan, add the onions and saute over a gentle heat for 8 mins, stirring until they are soft. Add the potatoes and saute the potatoes and onions for a further 5 mins or until both are golden.
- Beat the eggs with plenty of salt and pepper. Stir the chilli into the onions and potatoes and cook for 30 seconds. Pour in the eggs and shake the pan to level the surface. Cover with a baking tray and cook over a medium heat for about 8 mins or until the underside is golden brown.
- Now pop the pan under a hot grill and continue to cook, uncovered for about 4 minutes, until the top is golden and all the egg has set. Leave to cool for a few minutes before transferring to a plate or board. Serve in small wedges either hot, warm or cold.
Yield
Serves 4
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