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 Spanish-style Tortilla
Delicious hot or cold! Serve with a crisp salad and crusty bread.
Serves 4
2tbsp olive oil
½ onion, finely sliced
300g potato, peeled and thickly sliced
50g frozen peas
6 large eggs
100ml milk
3 roasted red peppers from a jar
3tbsp chopped coriander and parsley
5 slices Seriously Strong Chedddar
- Preheat the oven to gas mark 4/ 180°C/ 375°F and grease and 20cm round loose bottom cake tin. Heat a frying pan with 1tbsp oil and gently fry the onion for 3-4 mins to until soft but not coloured. Remove and allow to cool.
- Add the remaining oil and gently fry the potatoes for 5 mins, turning halfway. Add 150ml water, cover and cook on a low heat for 10 mins. Meanwhile, whisk the eggs with the milk and season with salt and black pepper. Stir in the chopped herbs.
- Lay half the potatoes on the base, top with half the onions, peppers, peas, cheese and egg mixture. Repeat the layers and bake for 50 mins until golden and set. Serve immediately or allow to go cold, slice in wedges and serve.
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