Quick Entrees

Potato tortilla with tomato chutney

Name: Potato tortilla with tomato chutney
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 onions, thinly sliced; 400g potatoes (such as pontiac or desiree), peeled, parboiled, cut into 1-2cm dice; 8 eggs; 2 tablespoons chopped fresh herbs (such as flat-leaf parsley, chives, rosemary); 1/3 cup (80ml) thickened cream; Tomato chutney, to serve; Roasted cherry tomatoes on the vine, to serve; Salad, to serve

Rate now

15m

Jump to recipe

Ingredients (9)

1 tablespoon olive oil
2 onions, thinly sliced
400g potatoes (such as pontiac or desiree), peeled, parboiled, cut into 1-2cm dice
8 eggs
2 tablespoons chopped fresh herbs (such as flat-leaf parsley, chives, rosemary)
1/3 cup (80ml) thickened cream
Tomato chutney, to serve
Roasted cherry tomatoes on the vine, to serve
Salad, to serve

Method

1.

Heat the oil in an ovenproof frypan over low-medium heat, add the onion and cook for 5 minutes until softened but not coloured. Add the potatoes and cook for a further 1-2 minutes until potatoes are cooked through. Beat eggs with the herbs, add the light cream then pour over the potatoes. Turn the heat to very low, cover and cook for 6-8 minutes until the tortilla is just set. Place under a hot grill for a further 1-2 minutes to brown the top. Cool slightly and serve tortilla warm with tomato chutney, roasted cherry tomatoes and salad.

Rate now