| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 10 |
|
Eggs; beaten |
| 2 |
|
Potatoes; sliced |
| 4 |
md |
Onions; thinly sliced |
| 8 |
oz |
Spinach; blanched and |
|
|
; chopped |
| 2 |
|
Red peppers; roasted, peeled and |
|
|
; sliced |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
ts |
Thyme leaves; chopped |
| 1 |
pt |
Olive oil; extra virgin |
INSTRUCTIONS
Toss the onions and potatoes into a deep frying pan with the thyme, garlic
and some seasoning.
Cover in oil.
Cook for about half an hour on a low heat, until the potatoes are tender.
Drain the olive oil and allow the potato mix to cool slightly. Add the eggs
to the mix with spinach and peppers and return to the pan.
Cook over a very low heat until the tortilla has set.
Serve with rocket and a sprinkle of chives.
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