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Categories:
olive oil onion garlic red pepper paprika herbs leftover roast potatoes corn kernels salt fresh ground black pepper eggs tasty cheese mixed salad green crusty roll fresh parsley
Viewed: 6 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 red pepper, finely chopped
- 1 teaspoon paprika
- 1 teaspoon dried herbs (such as rosemary, oregano, sage, thyme or marjoram)
- 3 cups leftover roast potatoes, chopped
- 310 g corn kernels, drained
- sea salt, to taste
- fresh ground black pepper, to taste
- 8 eggs, lightly beaten
- 1/2 cup tasty cheese or 1/2 cup cheddar cheese, grated
- mixed salad green, to serve
- crusty roll, to serve
- fresh parsley, to garnish
Method
- Grease a 19cm x 30cm (approximately 71/2 inch x 12 inch) pan and line the sides and base with baking paper.
- Heat oil in a large pan, preferably non-stick, add the onion and red pepper and cook, stirring, until the onion is soft; add the garlic, paprika, herbs, potatoes, corn and salt and pepper, to taste; cook, stirring regularly, until hot.
- Spread the potato mixture over the base of the prepared pan; pour the eggs over the top of the vegetables and sprinkle with the cheese.
- Cook in a moderate oven (180°C, 350°-375°F, 4-5 gas mark) for about 20 minutes, or until the mixture has set; stand for 5 minutes before removing the tortilla from the pan.
- Serve warm or cold tortilla slices with mixed salad leaves and crusty bread rolls; and garnish with parsley.
