Wednesday, September 3, 2008

Lunch Club – Sarah’s Potato Frittata (Tortilla de Patatas)

This dish is definitely Spanish influenced. But to make it lighter than the original recipe Sarah boiled the potatoes rather than frying them.

The original Spanish recipe also calls for only 4 ingredients (oil, potatoes, eggs and salt). But to add to the texture and taste to the dish Sarah added other vegetables like leeks, mushroom and peas.

I did reminisce about the time I used to have this omelette as a child. I used to put tomato sauce and eat it with rice!

Thanks Sarah!

Here’s her recipe:


4 potatoes (boiled and sliced)
Mushrooms (lightly fried)
6 eggs
A little milk

Arrange the potatoes at the bottom of a frying pan
Pour over leeks, garlic and mushrooms (lightly fried) mixed with peas, eggs and a little milk
Fry on one side for 5 mins, then flip over and fry on the other for 5 mins.

You can find the Spanish version of this omelette by following the link:

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