image for Potato & red onion tortilla recipe

Potato & red onion tortilla by Alison Roberts

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 1
    Place 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 2
    Preheat 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 3
    Heat 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 4
    Spoon 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 5
    Cut 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:

Nutrition Info:

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 Wallace

You May Also Like

Basil pesto by Sarah Hobbs
Basil pesto for Easy person With an abundance of colour, flavour and texture – a drizzle of homemade pesto brings