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Oven Baked Tortilla

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Makes: 48
olive oil
1 large garlic clove, crushed
4 spring onions, white and green parts finely chopped
1 green pepper, deseeded and finely diced
1 red pepper, deseeded and finely diced
175g / 6oz potato, boiled, peeled and diced
5 large eggs
100ml / 3 1/2 fl oz sour cream
175g / 6 oz freshly grated Spanish Roncal cheese, or Cheddar orParmesan
3 tbsp snipped fresh chives salt and pepper
salad leaves, to serve

Preheat the oven to 190ºC / 375ºF, Line an 18 x 25cm / 7 x 10in baking tin with foil and brush with the olive oil. Reserve.

Place a little olive oil, the garlic, spring onions and peppers in a frying pan and cook over medium heat, stirring, for 10 minutes or until the onions are softened but not browned. Set aside to cool, then stir in the potato.

Beat the eggs, sour cream, cheese and chives together in a large bowl. Stir the cooled vegetables into the bowl and season to taste with salt and pepper.

Pour the mixture into the baking tin and smooth over the top. Bake in the preheated oven for 30-40 minutes or until golden brown, puffed and set in the centre. Remove from the oven and set aside to cool. Run a spatula around the edge, then invert onto a cutting board, browned-side up, and peel off the foil. If the surface looks a little runny, place it under a medium grill to dry out.

Set aside to cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a platter with wooden cocktail sticks or secure each square to a slice of bread. Accompany with salad leaves.

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