Ingredients
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1 tablespoon olive oil
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1 onion, finely chopped
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4 garlic cloves, finely chopped
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1 red pepper, finely chopped
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1 teaspoon paprika
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1 teaspoon dried herbs (such as rosemary, oregano, sage, thyme or marjoram)
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3 cups leftover roast potatoes, chopped
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310 g corn kernels, drained
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sea salt, to taste
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fresh ground black pepper, to taste
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8 eggs, lightly beaten
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1/2 cup tasty cheese or 1/2 cup cheddar cheese, grated
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fresh parsley, to garnish
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mixed salad green, to serve
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crusty roll, to serve
Instructions
- Grease a 19cm x 30cm (approximately 71/2 inch x 12 inch) pan and line the sides and base with baking paper.
- Heat oil in a large pan, preferably non-stick, add the onion and red pepper and cook, stirring, until the onion is soft; add the garlic, paprika, herbs, potatoes, corn and salt and pepper, to taste; cook, stirring regularly, until hot.
- Spread the potato mixture over the base of the prepared pan; pour the eggs over the top of the vegetables and sprinkle with the cheese.
- Cook in a moderate oven (180°C, 350°-375°F, 4-5 gas mark) for about 20 minutes, or until the mixture has set; stand for 5 minutes before removing the tortilla from the pan.
- Serve warm or cold tortilla slices with mixed salad leaves and crusty bread rolls; and garnish with parsley.