Spanish tortilla with basil pesto

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

Directions

To prepareSpanish Tortilla:

1. 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.
2. 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.
3. Remove lid and cook a further minute. Remove from heat. Cut tortilla into wedges. Serve with basil pesto.

To prepare

Basil Pesto:

1. 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.
2. 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.