Muddled potato & mozzarella tortilla
- Good Food team
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Serves 6
Easy
Prep: 30 mins
A star rating of 4.2 out of 5.9 ratingsRate
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Perfect for a fast yet satisfying midweek meal
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
2 x 400g packs ready-roasted potatoes
(available with different flavourings from most supermarkets)
-
8 eggs
beaten
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4 vine-ripened tomatoes
sliced
-
150g ball mozzarella
torn into pieces
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Nutrition: per serving
-
kcal465
-
fat32g
-
saturates7g
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carbs23g
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sugars0g
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fibre3g
-
protein28g
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salt0.72g
low
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Method
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step 1
Start by frying: Heat the oil in a large frying pan. Empty the potatoes into the pan, spread them out to cover the base, then fry for 5 minutes. Pour in the beaten eggs so they completely cover the potatoes, season well and leave the tortilla to cook on a medium heat for about 15-20 minutes, or until the base and edges have set.
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step 2
Grill to finish: Take the tortilla off the hob and place under a hot grill until the top is firm, then remove from the grill and scatter over the tomatoes and mozzarella. Put the tortilla back under the grill for a further 3-5 minutes, or until the tomatoes are soft and the cheese has melted. To serve, cut into thick wedges.
Recipe from Good Food magazine, April 2004
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Overall rating
A star rating of 4.2 out of 5.9 ratings
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