Roast Potato Tortilla Recipe

Name: Roast Potato Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 1 red pepper, finely chopped; 1 teaspoon paprika; 1 teaspoon dried herbs (such as rosemary, oregano, sage, thyme or marjoram); 3 cups leftover roast potatoes, chopped; 310 g corn kernels, drained; sea salt, to taste; fresh ground black pepper, to taste; 8 eggs, lightly beaten; 1/2 cup tasty cheese or 1/2 cup cheddar cheese, grated; mixed salad green, to serve; crusty roll, to serve; fresh parsley, to garnish

Servings: persons

1 tablespoon olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 red pepper, finely chopped
1 teaspoon paprika
1 teaspoon dried herbs (such as rosemary, oregano, sage, thyme or marjoram)
3 cups leftover roast potatoes, chopped
310 g corn kernels, drained
sea salt, to taste
fresh ground black pepper, to taste
8 eggs, lightly beaten
1/2 cup tasty cheese or 1/2 cup cheddar cheese, grated
mixed salad green, to serve
crusty roll, to serve
fresh parsley, to garnish

1
Grease a 19cm x 30cm (approximately 71/2 inch x 12 inch) pan and line the sides and base with baking paper.
2
Heat oil in a large pan, preferably non-stick, add the onion and red pepper and cook, stirring, until the onion is soft; add the garlic, paprika, herbs, potatoes, corn and salt and pepper, to taste; cook, stirring regularly, until hot.
3
Spread the potato mixture over the base of the prepared pan; pour the eggs over the top of the vegetables and sprinkle with the cheese.
4
Cook in a moderate oven (180u00b0C, 350u00b0-375u00b0F, 4-5 gas mark) for about 20 minutes, or until the mixture has set; stand for 5 minutes before removing the tortilla from the pan.
5
Serve warm or cold tortilla slices with mixed salad leaves and crusty bread rolls; and garnish with parsley.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, finely chopped, 4 garlic cloves, finely chopped, 1 red pepper, finely chopped, and more.

Yes, Roast Potato Tortilla falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Potato Tortilla

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