My Virgin Kitchen by Barry Lewis

Author:Barry Lewis
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2017-07-13T04:00:00+00:00

READY IN 40 MINUTES

SERVES 4

2 tsp oil

1 medium potato, peeled and cut into 1cm dice

1 shallot, peeled and thinly sliced

6 large eggs

3 tbsp natural yoghurt

2 slices of Serrano ham

1 tbsp pesto

salt and pepper

1. In a non-stick frying pan roughly 20cm in diameter, heat the oil over a medium heat. Add the potato and cook for 5 minutes, turning and shaking occasionally, until it starts to brown. Add the shallot and cook for a further 3–4 minutes.

2. Meanwhile beat the eggs and yoghurt together in a bowl and season with salt and pepper.

3. Reduce the heat to low and tuck the pieces of Serrano ham in around the potato. Tip the egg mixture into the frying pan, filling up all the space between the potatoes and ham, then drizzle and drip the pesto over.

4. Cook for 15 minutes until the tortilla is set on the bottom and sides. Gently loosen around the edges then hold a plate on top of the frying pan, flip the tortilla on to the plate then slide it back into the pan so the uncooked side is on the bottom. Tuck the edges in and cook for a further 5–10 minutes until it’s browned on the outside and set in the centre. Serve warm or at room temperature, sliced into wedges

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