Potato & Pea Tortilla with Sage
10ml olive oil
1 medium onion, sliced thinly (115g)
3 cloves garlic, crushed
small handful fresh sage leaves, shredded
225g potatoes, lightly steamed or parboiled & sliced
175g fresh peas
100g half fat Edam cheese, grated
5 large, free range, organic eggs (about 275g)
Heat a 10" non-stick frying pan. Saute garlic and onions in oil until soft. Add the sage, potatoes and peas and turn carefully to that everything is combined, but the potatoes are not too broken up. Scatter over the cheese and then pour over the beaten eggs.
Cover and cook over very low heat until set and bottom is browned - about 15 minutes or more.
Turn out and cut into wedges. May be served hot or cold.
Makes 4 servings
Nutrition Data per serving
Calories (kcal) 257.3
Carbohydrate (g) 20.7
Protein (g) 19.1
Fat (g) 11.5
Fibre (g) 3.5
Just had this with some rocket leaves and a tomato.
10ml olive oil
1 medium onion, sliced thinly (115g)
3 cloves garlic, crushed
small handful fresh sage leaves, shredded
225g potatoes, lightly steamed or parboiled & sliced
175g fresh peas
100g half fat Edam cheese, grated
5 large, free range, organic eggs (about 275g)
Heat a 10" non-stick frying pan. Saute garlic and onions in oil until soft. Add the sage, potatoes and peas and turn carefully to that everything is combined, but the potatoes are not too broken up. Scatter over the cheese and then pour over the beaten eggs.
Cover and cook over very low heat until set and bottom is browned - about 15 minutes or more.
Turn out and cut into wedges. May be served hot or cold.
Makes 4 servings
Nutrition Data per serving
Calories (kcal) 257.3
Carbohydrate (g) 20.7
Protein (g) 19.1
Fat (g) 11.5
Fibre (g) 3.5
Just had this with some rocket leaves and a tomato.
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