Mediterranean Potato Tortilla
This is one of those great dishes that take a bunch of everyday ingredients and put them together in a great new way. Layers of potato, vegetable and egg baked together and sliced into wedges.
Prep time:
Cook time:
Serves:
6
Ingredients
- 1kg potatoes, peeled
- 2 onions, peeled and finely sliced
- 1/4 cup oil (olive is nice)
- 4 large cloves garlic, crushed
- 6 eggs
- 1/2 cup cream
- 1/4 cup chopped herbs (parsley, rosemary or chives)
- 56g can anchovies, well drained (optional)
- 1/2 tsp pepper to season
- 3 cups Wattie's frozen International Vegetable Mix
- 1/2 cup grated cheddar or parmesan cheese
Method
1. Cook the potatoes in the oven at 200°C for 45-60 minutes or until tender. Cool thoroughly then slice thinly.
2. Cook the onion in the oil until golden. Add the garlic and cook a further minute. Set aside.
3. Beat together the eggs, cream, herbs, anchovies and pepper together. Stir in onion and garlic.
4. Arrange 1/3rd of the potato slices in the base of a greased and lined 23cm cake tin. Sprinkle over half the Wattie's Frozen International Vegetable Mix and 1/3rd of the egg mixture. Repeat the process until all the ingredients are used up and you have a layer of potatoes and egg on top.
5. Sprinkle over the cheese. Bake at 180°C for 45 minutes. Stand 5 minutes before serving in wedges.
Note: If you are not a lover of anchovies, leave them out or add 4 rashers of bacon, finely chopped and cooked until crisp.
