Potato & red onion tortilla for 4 person
Freeze this tasty tortilla in handy portions ready to thaw, heat and serve.
Ingredients for Potato & red onion tortilla
- 500g sweet potato (kumara), peeled, cut into 1.5cm pieces
- 125ml (1/2 cup) water
- 500g Sebago (brushed) potatoes, peeled, cut into 1.5cm pieces (see note)
- Olive oil spray
- 2 teaspoons extra virgin olive oil
- 1 red capsicum, halved, deseeded, cut into 1.5cm pieces
- 1 green capsicum, halved, deseeded, cut into 1.5cm pieces
- 1 large red onion, halved, cut into thin wedges
Potato & red onion tortilla, How to Make
Step 1Place the sweet potato and half the water in a shallow microwave-safe dish. Cover and cook on High/800watts/100% for 4 minutes or until tender. Transfer to a plate lined with paper towel. Repeat with the potato and remaining water.
Step 2Preheat oven to 180°C. Spray a 20cm (base measurement) square cake pan with olive oil spray to lightly grease. Line the base and sides with non-stick baking paper.
Step 3Heat the oil in a large non-stick frying pan over medium-high heat. Add the combined capsicum and onion and cook, stirring, for 2 minutes. Add the garlic, sweet potato and potato. Cook, stirring, for a further 2-3 minutes or until lightly browned. Remove from heat. Add the parsley and season with salt and pepper. Toss to combine.
Step 4Spoon the sweet potato mixture into the prepared pan. Spread evenly over the base. Whisk together the eggs and egg whites in a large bowl until well combined. Season with salt and pepper. Pour into the pan. Bake for 30-35 minutes or until set and golden. Set aside in the pan for 20 minutes to cool slightly before turning onto a chopping board. (To freeze, see note)
Step 5Cut the tortilla into pieces. Serve with tomato chutney and mixed salad leaves.
To freeze: At the end of step 4, set aside in the pan to cool completely. Turn onto a chopping board. Cut the tortilla into quarters. Wrap each portion individually in 2 layers of plastic wrap. Place in a sealable plastic bag, or wrap in foil. Label, date and freeze for up to 3 months. To thaw: Remove one or more tortilla quarters from the freezer. Place in the fridge for 6-8 hours or until thawed. To reheat: Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Remove and discard the plastic bag or foil and plastic wrap from the tortilla. Place the tortilla on the lined tray. Bake in oven for 20-25 minutes or until the tortilla is heated through. Continue from step 5. If Sebago potatoes are unavailable, use Dutch Cream, Kennebec or Golden Delight potatoes. Budget tip: Don’t throw out leftover egg yolks – freeze them. Whisk in an airtight container. Stir in 1/4 teaspoon of salt or 3/4 teaspoon of sugar for every 4 egg yolks. Label, date and freeze for up to 3 months. Nutritional information excludes chutney & salad
Additional information for Potato & red onion tortilla
Preparation: 0:15 Minutes, Cooking: 0:50 Minutes, Serving: 4 Person, Level:
1260 kj Energy, 8.5g Fat Total, 2g Saturated Fat, 5.5g Fibre, 20g Protein, 36g Carbs (total),
All nutrition values are per serve
This Potato & red onion tortilla published first on: Australian Good Taste, Images by: Ian WallaceYou May Also Like
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