Spanish Potato Tortilla

You can be as creative as you like with this resourceful ‘rescue recipe.’ Whatever you’ve got in the fridge that needs using up can be added to this substantial dish. Leftover cheese, cooked vegetables, spicy sausages and cooked meats such as ham all work well. Cut into wedges and serve as a light snack or light lunch with a green salad.

By Womens Institute

All recipes by Womens Institute

Ingredients show imperial units

Serves 4

1 tablespoon olive oil
Olive oil

Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
350g potatoes, sliced thinly
1 large onion, sliced thinly
6 large eggs
Eggs

Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their best before date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
Black pepper
Black peppercorns

Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.
- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
Leftover sausage or cooked meat
Coriander

Herbs

Ideal for seasoning pastas.

To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

sprigs

A handful of grated Cheese
Cheese

Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.

Instructions

Heat the olive oil in a large pan, add the potatoes and onion and cook gently for 20-30 minutes until softened, without browning the onion.
Beat the eggs in large bowl, season well and add the potatoes and onion mixture. Combine well and tip into a non-stick frying pan.
Cook over a gentle heat for 10-12 minutes until set and scatter the top with the sausage slices and grated cheese and place under a hot grill until golden brown. Serve with coriander sprigs and a crisp green salad.

Health Note

An egg is designed by nature to provide protein, vitamins and minerals for the developing chick. Eggs supply a multitude of vitamins and minerals. In particular they are an excellent source of vitamin B12, which is vital for the nervous system.

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