Chilli tortilla

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Starch

By Food24 November 03 2009
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Ingredients (9)

oil — for frying
4.00 potatoes — large, peeled and thinly sliced
4.00 eggs — beaten
2.00 red chilli — thinly sliced
60.00 ml dill — finely chopped
40.00 g parmesan cheese — grated
30.00 ml fresh ginger — freshly grated
salt and freshly ground black pepper
45.00 ml fresh chillies — 573
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Method:

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.



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