Name: Cheese and tomato tortilla
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 green onions, sliced thickly; 1 (200g) medium red capsicum, chopped coarsely; 2 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 2 (300g) medium tomatoes, chopped coarsely; 200 gram feta, crumbled; 8 eggs; 1 1/4 cup (310ml) pouring cream; 1/4 cup fresh flat-leaf parsley leaves, firmly packed, chopped coarsely; freshly ground black pepper and salt, to season

Ingredients

4 green onions, sliced thickly

1 (200g) medium red capsicum, chopped coarsely

2 clove garlic, crushed

1 fresh long red chilli, chopped finely

2 (300g) medium tomatoes, chopped coarsely

200 gram feta, crumbled

8 eggs

1 1/4 cup (310ml) pouring cream

1/4 cup fresh flat-leaf parsley leaves, firmly packed, chopped coarsely

freshly ground black pepper and salt, to season

Method

1.Heat an oiled medium frying pan over medium heat; cook onion, capsicum, garlic and chilli, stirring, for about 2-5 minutes, or until vegetables are tender. Remove from heat; stir in tomato and feta.

2.In a large jug, whisk eggs, cream and parsley. Season to taste. Pour over capsicum mixture; stir gently.

3.Preheat oven grill.

4.Return pan to low heat; cook tortilla, uncovered, for 2-5 minutes or until just set.

5.Place pan under grill for about 5 minutes, or until tortilla top is browned. Wrap the handle of your frying pan with foil to protect it, if necessary.

6.Cut into wedges to serve.

We used a goat’s milk feta cheese. It is fine to use just one 300ml carton of cream for this recipe.
Note

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Ingredients

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