Ingredients
- Olive oil, to grease
- 1 medium red capsicum, quartered, seeded
- 3 medium (about 600g) Desiree potatoes (see note), peeled, cut into 1.5cm pieces
- 2 tablespoons olive oil
- 1 large brown onion, halved, thinly sliced
- 1 teaspoon paprika
- 6 eggs, lightly whisked
- 125ml (1/2 cup) milk
- 2 tablespoons chopped fresh continental parsley
- 25g (1/3 cup) finely grated parmesan, or vegetarian hard cheese
Method
Step 1
Preheat grill on high. Brush a large baking tray with oil. Place capsicum on the tray and cook under grill for 10 minutes or until charred and blistered. Place in a bowl. Cover with plastic wrap and set aside for 10 minutes to cool. Peel. Cut flesh into thin strips.
Step 2
Meanwhile, cook the potato in a large saucepan of boiling water for 2-3 minutes or until just tender. Drain.
Step 3
Heat the oil in a 5cm-deep, 20cm (base measurement) ovenproof frying pan over low heat. Cook the potato and onion, stirring often, for 10 minutes or until the onion is soft and potato is golden. Stir in the capsicum and paprika.
Step 4
Combine the egg, milk, parsley and parmesan in a jug. Season with salt and pepper. Pour over the potato mixture. Gently shake the pan to evenly distribute the egg. Cook, without stirring, for 5 minutes or until just set around the edge.
Step 5
Place the pan under grill and cook for 5 minutes or until set and golden.
Nutrition
| Energy 743kJ | Fat saturated 3.00g |
| Fat Total 10.00g | Carbohydrate sugars 4.00g |
| Carbohydrate Total 11.00g | Dietary Fibre 2.00g |
| Protein 10.00g | Cholesterol 168.00mg |
| Sodium 119.16mg |
Notes
Serves 8 as part of a platter.
If Desiree potatoes are unavailable, use Lady Christl potatoes.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Source:
http://www.taste.com.au/recipes/26013/roast+capsicum+potato+tortilla
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