- serves 4 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 60 ml (¼ cup) olive oil
- 500 g pink eye or other waxy potatoes, peeled, finely chopped
- 300 g broccoli, cut into small florets
- 8 eggs, lightly whisked with 1 tbsp water
You will need a non-stick pan to cook this successfully.
Instructions
- Heat oil in a deep 25 cm non-stick frying pan over low heat. Add potatoes and cook, stirring occasionally, for 10 minutes or until soft. Season with salt and pepper.
- Drain off most of the oil, add broccoli, cover and cook for 6 minutes or until broccoli is just tender. Pour in eggs and season with salt and pepper. Gently use a spatula to ease the egg off the base of the pan as it cooks, then continue to cook on low heat for a further 12 minutes or until set.
- Invert tortilla onto a plate and slide back into the pan, bottom-side up, (which is more Spanish), or don’t invert the tortilla and place the frying pan under the grill on high (the method I prefer for its ease) and cook for 2 minutes or until the egg is just set.
- Cool, remove tortilla from the pan and cut into wedges to serve.
Photography by Alan Benson
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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