Smoked Isle of Wight Tomatoes Tortilla
40 minutes
Serves 8
Vegetarian
Gluten Free
Ingredients
- 250ml olive oil
- 700g waxy potatoes, finely sliced
- 1 large white onion, cut into rings
- 6 large eggs
- 230g jar Isle of Wight Oak Smoked Tomatoes, tomatoes drained and oil reserved
- Salt and pepper
Method
- Gently heat the olive oil over a low-medium heat in a pan. Fry the potatoes and the onion until soft, but not browned, about 20 minutes.
- Meanwhile, beat the eggs together in a large bowl.
- Drain the potatoes and onion, and leave to cool down.
- Once cooled, stir into the egg and add the oak smoked tomatoes. Season generously.
- Add 2 tablespoons of the reserved tomato oil to the pan on a medium heat. Pour the mixture into the pan, giving it a quick mix, spreading the potato evenly across the pan.
- Preheat the grill to medium while the tortilla begins to cook, and cook gently for 10-12 minutes.
- Run a spatula around the edges of the tortilla to ensure the mixture doesn’t stick.
- Remove from the hob and place under the grill for another 5 minutes until golden. Test with the point of a knife whether the potatoes are tender.
- Invert onto a plate, leave to cool slightly and serve warm or at room temperature.
The key ingredients
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