I made this today too. I like to make it and throw it in the oven while I whip up something extra (in this case it was the pea cakes!) That way I can keep an eye on the tortilla while I make the something extra. Bonus!
I make tortilla a lot and eat it when it’s at room temperature. Today I dotted it with halved cherry tomatoes and basil because that seemed like a good Summery thing to do! You could add your own favourite dots. Goats cheese? Peas? Broad beans? Asparagus?
Here’s how to make THIS ::
Potato, Tomato and Basil Tortilla
1 sliced onion
1/2 kg of peeled and diced potatoes ( around 1cm cubed.. ish!)
1/4 cup of olive oil
10 cherry tomatoes or so, halved
10 basil leaves or so
1 tsp paprika
Heat the olive oil and fry the onion and potatoes over a low heat for about 15 minutes, stirring often. (I put a lid on top to make sure they cook properly!)
Grease an oven dish (mine is 25cm square) with more olive oil, or even butter if you like.
Tumble the onion and potatoes into the dish when they are cooked and golden and awesome.
Beat the eggs with the salt and pepper and paprika and pour over the potatoes/onion.
Dot the top with the cherry tomatoes and basil leaves.
Sprinkle a bit more pepper and paprika on top.
Cook for 20 to 30 minutes in a medium oven, until well set.
Eat hot or cold! Ta-dah!
Do you think this is your kind of thing? Maybe not if you are vegan….!