Tortilla With Rocket & Parmesan
This potato and onion tortilla is a delightful Spanish-inspired dish that is perfect for a weekend brunch or a light dinner. The combination of tender potatoes, sweet onions, creamy eggs, peppery rocket, and salty parmesan creates a harmonious blend of flavors and textures. It's a simple and satisfying meal that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 500g potatoes , peeled
- 3 tbsp olive oil , plus extra for drizzling
- 1 large onion , chopped
- 5 eggs , beaten
- 100g bag rocket
- handful grated parmesan , or shavings
Instructions
- Cut the potatoes into slices, about finger thickness. Heat the oil in a non-stick frying pan, then tip in the potatoes and onion. When they start to sizzle and colour a little, pour in 225ml/8fl oz water - this will splatter so be careful. Simmer potatoes for 10 mins until tender.
- Pour off any excess liquid from the potatoes, then tip the eggs into the pan, season and stir lightly to mix. Return the pan to a medium heat and cook the tortilla until set on one side, about 5 mins. Place a plate on the top of the pan, hold it tightly and deftly turn it upside down so the tortilla comes out onto the plate. Add a bit of extra oil to the pan if it needs it, before sliding the tortilla back in to cook the reverse side - it only needs 5 mins more.
- Slide the tortilla onto a plate and cut it into 4 wedges. Top with a little pile of rocket, sprinkle over the parmesan, then drizzle with oil and serve.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 382 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 0.6 milligram of sodium
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