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Thursday, December 13, 2012,1:51 AM by
J.Sujatha

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COURGETTE AND TARRAGON TORTILLA

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat the oil in a large heavy-based pan, add the onion and cook for 2-3 minutes.
  • Add the potatoes with a little salt and pepper, then stir the potatoes and onion gently to coat in the oil.
  • Simmer to low flame, cover and cook gently for about 3-5 minutes.
  • Turn the potatoes and onion over, continue cooking for further 5-7 minutes. Shake the pan every now and then.
  • Make sure that the potatoes do not stick to the base or burn. Add the courgette, cover and cook for a further 10 minutes.
  • Pour the egg mixture over the vegetables and return to the heat. Simmer to low flame and cook for about 20-22 minutes or until there is no liquid egg left on the surface of the tortilla.
  • Turn the tortilla over by inverting the tortilla onto the lid or onto a flat plate.
  • Return the pan to the heat and cook for about 3-5 minutes or until the underside is golden brown.
  • Place the tortilla under a preheated grill for about 3-5 minutes or until set and golden brown on top. Cut into small squares and serve with tomato wedges. 

INGREDIENTS

  • 750 grams potatoes, washed, peeled, thinly sliced and dried
  • 75 grams courgette, trimmed and thinly sliced
  • 50 ml Cooking oil
  • 1 onion, peeled and thinly sliced
  • Tomato wedges, to serve

Egg Mixture- Beat together

  • 6 medium eggs
  • 2 tablespoon freshly chopped tarragon
  • Salt and freshly ground black pepper, to taste

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