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Potato, olive and harissa tortilla recipe

Created by Hassan M'Souli

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Cuisine: Spanish
Prep Time: 20 min(s)
Cook Time: 30 min(s)
Serves 10-12

Chef Hassan M'Souli, of Sydney's Out of Africa restaurant, shares a recipe for his very own creation – potato, olive and harissa tortilla.

Ingredients

Melted butter, to grease
500g potatoes
½ cup olive oil, 1 tbsp reserved
1 large red onion, chopped
4 garlic cloves, crushed
1 cup frozen green peas, thawed
½ cup Moroccan dried black olives
1 tbsp harissa
4 eggs
1 cup cream
3 tbsp chopped coriander
1 tbsp salt
½ cup sour cream
1 tbsp caviar

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Preparation

Preheat oven to 180°C. Brush a deep, 30cm-diameter ovenproof dish with melted butter. Line with non-stick baking paper.

Peel the potatoes, cut lengthways into quarters, then into 1cm slices. Heat the olive oil in a frypan. Fry the potatoes until crisp and browned on both sides. Drain on paper towel.

Heat the reserved oil in a large saucepan. Fry the onion and garlic for about 1 minute. Mix in the peas, olives and harissa. Remove from heat and set aside.

Lightly whisk together the eggs and cream in a bowl. Stir in the coriander and salt. Add the potatoes to the onion mixture in the saucepan, then add the cream mixture and stir to combine.

Pour the potato mixture into the prepared dish, and bake in preheated oven for 10 minutes. Reduce heat to 160°C and cook for a further 10 minutes or until set. Remove from oven and leave to stand for 30 minutes.

Turn the tortilla upside down onto a serving platter. Cover with sour cream. Garnish with the caviar. Serve hot or cold.

If you enjoyed this Potato, olive and harissa tortilla recipe then browse more Moroccan recipes, Spanish recipes, vegetarian recipes, breakfast recipes and our most popular hainanese chicken rice recipe.

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