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