Muddled potato & mozzarella tortilla

Name: Muddled potato & mozzarella tortilla
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps olive oil; 2 x 400g packs ready-roasted potatoes (available with different flavourings from most supermarkets); 8 eggs, beaten; 4 vine-ripened tomatoes, sliced; 150 grams mozzarella, torn into pieces

Muddled potato & mozzarella tortilla might be a good recipe to expand your main course collection. This gluten free and lacto ovo vegetarian recipe serves 6. One portion of this dish contains around 15g of protein, 16g of fat, and a total of 256 calories. If you have olive oil, mozzarella, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, take a look at these similar recipes: Mint Muddled Lemonade, Old Fashioned Cocktail : Muddled Fig, and Muddled Ginger-mint Lemonade.

Instructions

Heat the oil in a large frying pan. Empty the potatoes into the pan, spread them out to cover the base, then fry for 5 minutes.

Ingredients you will need

Potato

Base

Cooking Oil

Equipment you will use

Frying Pan

Pour in the beaten eggs so they completely cover the potatoes, season well and leave the tortilla to cook on a medium heat for about 15-20 minutes, or until the base and edges have set.

Ingredients you will need

Potato

Tortilla

Base

Egg

Grill to finish: Take the tortilla off the hob and place under a hot grill until the top is firm, then remove from the grill and scatter over the tomatoes and mozzarella.

Ingredients you will need

Mozzarella

Tomato

Tortilla

Equipment you will use

Grill

Put the tortilla back under the grill for a further 3-5 minutes, or until the tomatoes are soft and the cheese has melted. To serve, cut into thick wedges.

Ingredients you will need

Tomato

Tortilla

Cheese