- Serves 6
Nutrition per serving
- 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
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.
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.