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Muddled potato & mozzarella tortilla

Perfect for a fast yet satisfying midweek meal

  • Prep: 30 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 465
  • Carbohydrates 23
  • Saturated Fat 7
  • Sugar 0
  • Protein 28
  • Fat 32
  • Fibre 3
  • Salt 0.72

Nutrition per serving

  • Calories 465
  • Carbohydrates 23
  • Saturated Fat 7
  • Sugar 0
  • Protein 28
  • Fat 32
  • Fibre 3
  • Salt 0.72

Ingredients

  • 2 tbsp olive oil
  • 2 x 400g packs ready-roasted potatoes (available with different flavourings from most supermarkets)
  • 8 eggs, beaten
  • 4 vine-ripened tomatoes, sliced
  • 150g ball mozzarella, torn into pieces

Method

  1. Start by frying: Heat the oil in a large frying pan. Empty the potatoes into the pan, spread them out to cover the base, then fry for 5 minutes. Pour in the beaten eggs so they completely cover the potatoes, season well and leave the tortilla to cook on a medium heat for about 15-20 minutes, or until the base and edges have set.

  2. Grill to finish: Take the tortilla off the hob and place under a hot grill until the top is firm, then remove from the grill and scatter over the tomatoes and mozzarella. Put the tortilla back under the grill for a further 3-5 minutes, or until the tomatoes are soft and the cheese has melted. To serve, cut into thick wedges.

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