Spring has sprung and if you are getting ready to do some spring entertaining at home, this potato crisps tortilla is a great dish to make and serve. It makes for a great vegetarian option and the capsicum salsa deliciously complements the tortilla.
Chef: Justine Schofield
Time: 25 minutes
100g thin potato chips
6-8 eggs (depending on pan size)
4 tbsp extra virgin olive oil
300g jar roasted red capsicum, drained
¼ red onion, finely sliced
2 sprigs of parsley, leaves picked
1 clove of garlic, minced
1 tbsp sherry or red wine vinegar
Salt & pepper
To make the tortilla, in a bowl crack eggs and whisk until smooth. Add in potato chips, season and mix to combine. Heat a 22cm pan on medium high heat. Once hot, add 3 tablespoons of the oil to coat the pan, then gently pour in egg and chip mixture. Using a spatula, even out the surface.
Turn the heat down to low and gently cook until the center is almost set. Once nearly set, remove from heat.
To invert the tortilla, place a large, flat dinner plate onto the pan upside down, and quickly flip/invert it. Place the pan back onto the stove and then use your spatula to slide the tortilla back into the pan. Don't worry if there is a bit or excess runny egg, just pour it into the side of the pan, and use the spatula to tuck in the edges. Cook gently for another 1-2 minute for a slightly gooey centre (or a little longer depending on how you like your eggs).
To make salsa, thinly slice capsicum and mix together with red onion, parsley, garlic, remaining oil and vinegar. Season to taste.
Serve tortilla cut into wedges with a decent spoonful of salsa on top.
This recipe is cooked using the Tefal Ingenio Titanium Fusion Non-stick Induction 3pc Starter Set. To know more about the product and the Ingenio removable handle cookware range, please click here.