Name: Tortilla with tomato salsa
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: 2 large potatoes, thinly sliced; 2 brown onions, thinly sliced; 1 red capsicum, coarsely chopped; 150 gram green beans, trimmed, coarsely chopped; 8 eggs; 1/4 cup (60 millilitres) milk; 1/3 cup coarsely chopped fresh flat-leaf parsley; Tomato salsa; 1 large tomato, seeded, finely chopped; 2 lebanese cucumbers, seeded, finely chopped; 1 small red onion, finely chopped; 2 long green chillies, finely chopped; 1/4 cup (60 millilitres) lemon juice; 2 tablespoon finely chopped fresh coriander

Ingredients

2 large potatoes, thinly sliced

2 brown onions, thinly sliced

1 red capsicum, coarsely chopped

150 gram green beans, trimmed, coarsely chopped

8 eggs

1/4 cup (60 millilitres) milk

1/3 cup coarsely chopped fresh flat-leaf parsley

Tomato salsa

1 large tomato, seeded, finely chopped

2 lebanese cucumbers, seeded, finely chopped

1 small red onion, finely chopped

2 long green chillies, finely chopped

1/4 cup (60 millilitres) lemon juice

2 tablespoon finely chopped fresh coriander

Method

Tortilla with tomato salsa

1.Heat an oiled 26cm frying pan; cook potato and onion, stirring, 2 minutes. Reduce heat; cook, covered, stirring occasionally, 15 minutes. Add capsicum and beans; cook, covered, 5 minutes or until potato is tender. Remove from heat.

2.In a large jug, whisk eggs, milk and parsley, season. Pour egg mixture over potato mixture; stir gently.

3.Return pan to low heat; cook, uncovered, 20 minutes. Cover; cook about 10 minutes or until tortilla is set.

4.Meanwhile, make tomato salsa.

5.Serve tortilla topped with salsa.

Tomato salsa

6.Combine ingredients in a small bowl.

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Ingredients

Method

Tortilla with tomato salsa

Tomato salsa

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