Turn leftover potatoes into this simple, delicious meal.
Spanish tortilla
1 | Tomato (Main) |
2 | Potatoes (Main) |
2 cloves | Garlic |
5 | Eggs |
2 Tbsp | Fresh chives |
1 tsp | Iodised salt |
1 to taste | Ground black pepper |
Basil pesto
2 cloves | Garlic |
1 cup | Roasted almonds |
3 cups | Fresh basil (Main) |
¼ cup | Parmesan cheese |
¼ cup | Olive oil |
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To prepareSpanish Tortilla:
- Cut potatoes into small cubes. Place in a bowl. Wash tomato and chop finely. Crush garlic, then peel and chop finely. Add to potatoes. Beat eggs. Add chives, salt and pepper.
- Pour egg mixture into potato mixture and gently combine. Pour into a hot, greased 28cm frying pan. Cook over a medium heat, with the lid on, for five minutes or until set.
- Remove lid and cook a further minute. Remove from heat. Cut tortilla into wedges. Serve with basil pesto.
To prepare
Basil Pesto:
- Crush garlic and peel. Place garlic in the bowl of a food processor or blender. Add basil leaves, walnuts or almonds and cheese. Process to combine.
- Add enough oil and process to a coarse paste.
Tip: Pesto traditionally has pine nuts as an ingredient. These are quite expensive so we have used other nuts.