Light, fluffy and fresh, this vegetarian Potato Tortilla and Spanish Salad is a heavenly answer to your lunchtime needs.
Potato Tortilla and Spanish Salad Recipe
Serves 4
Ingredients:
¼ cup olive oil, plus extra
1 onion, thinly sliced
300g desirée potatoes, peeled and very thinly sliced
5 eggs, lightly whisked
1 bunch asparagus, halved lengthways
1 cup rocket leaves
½ cup cannellini beans
2 tbsp sherry vinegar
2 tbsp slivered almonds, toasted
¼ cup shaved manchego cheese
Method:
Heat 2 tablespoons of oil in a 20cm non-stick frying pan over medium heat, add onion and potato; stir to coat. Reduce heat to low, season, cover. Cook for 20 minutes. Transfer to a bowl. Add eggs, stir to coat.
Heat remaining oil in pan over medium heat, add egg mixture. Reduce heat to very low. Cook 15 minutes or until partially set. Grill for 5 minutes; rest for 5 minutes.
Heat a chargrill pan over medium heat, drizzle asparagus with oil; cook until lightly charred. Transfer to a bowl. Add rocket, beans, vinegar and almonds and drizzle with oil. Serve tortilla with the salad and sprinkle over cheese.
Smart Tip:
This recipe is also great using sweet potato. Cooking time stays the same.
