lunch-recipe

Potato and salami tortilla

Potato and salami tortilla

 

800 gm potatoes, peeled, sliced thinly

1 tablespoon olive oil

1 large brown onion (200g), sliced thinly

200 gm sliced salami

6 eggs, beaten lightly

300 ml cream

4 green onions, sliced thickly

1/4 cup (25 gm) coarsely grated mozzarella

1/4 cup (30 gm) coarsely grated cheddar

 

Serve

 

–         boil, steam or microwave potato until just tender ; drain

–         Meanwhile, heat oil in medium frying pan; cook brown onion, stirring, until soft. Add salami; cook, stirring, until crisp. drain salami mixture on absorbent paper

–         Whisk eggs in large bowl with cream, green onion and cheese, stir in potato and salami mixture.

–         Pour mixture into heated lightly oiled medium non-stick frying pan, cook, covered, over low heat about 10 minutes or until tortilla is just set. Carefully invert tortilla onto plate, then slide back into pan, cook, uncovered, about 5 minutes or until cooked through. serve with salad greens, if desired

 

Suggestion
for a lower-fat version, use light cream and omit the cheese