Chilli tortilla

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • oil for frying
  • 4
    large potatoes, peeled and thinly sliced
  • 4
    eggs, beaten
  • 2
    red chillies, thinly sliced
  • 60
    finely chopped dill or fennel
  • 40
    grated Parmesan cheese
  • 30
    freshly grated ginger
  • salt and black pepper
  • 45
    olive oil


Heat oil in a deep frying pan and cook the potato slices, turning constantly, until soft but not coloured. Drain on a clean tea towel and place in a bowl. Lightly beat eggs, chillies, dill, Parmesan cheese, ginger and seasoning together and pour onto potatoes. Heat olive oil in a cast-iron frying pan and pour potato mixture in. Cook the mixture slowly, pressing the tortilla with a wooden spoon, until it becomes a firm cake. Finish cooking the tortilla in a preheated (180 ºC) oven for 10 minutes or until golden brown. Slide tortilla onto a serving platter and cut into wedges.

Read more on: deep-fry  |  starch  |  bake  |  shallow-fry


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