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Potato and salami tortilla

Potato and Salami TortillaRecipes+
4
10M
30M
40M

Ingredients

Method

1.Arrange potato, overlapping slightly, in a shallow microwave-safe dish. Add 1/4 cup water. Cover with plastic food wrap; microwave on high (100%) for 5 minutes or until tender. Drain excess water; set aside.
2.Meanwhile, heat oil in a 24cm (top measurement) frying pan over moderate heat. Add onion: cook and stir for 4-5 minutes or until golden brown. Add salami and capsicum; cook and stir for 4 minutes or until salami is slightly crisp. Drain salami mixture on paper towels. Wipe pan clean.
3.Whisk eggs in a large bowl. Add potato and salami mixture. Season with salt and pepper; stir until well combined. Spray pan with oil, then place over moderately low heat. Carefully pour potato mixture into pan, stirring to distribute evenly. Cook for 5-6 minutes or until egg is almost set.
4.Preheat an oven-grill to high. Place frying pan under grill; cook for 5-8 minutes or until golden and puffed. Remove and set aside for 5 minutes. Transfer to a large chopping board. Cut into wedges and serve with relish and salad.

You can replace salami with a can of tuna in oil, drained and flaked. Try a combination of potato, pumpkin and kumara. If frying pan handle isn’t flameproof, wrap in foil before placing under grill so if doesn’t burn.

Note

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