Ease of Preparation: Medium
Yield: 4
Ingredients:
- ¼ cup (60 ml) olive oil
- 2 cups (470 ml) peeled & thinly sliced waxy potatoes
- 1 medium onion, thinly sliced
- Salt and pepper
- 2 cups (470 ml) broccoli florets, thinly sliced
- 6 large eggs
- 1 tablespoon (15 ml) water
Special Equipment:
- 1 deep 10-inch (25.5 cm) non-stick skillet, with oven-safe handle
Method:
Warm the olive oil over low heat in the non-stick skillet. Add potatoes and cook until tender, 8-10 minutes. Attempt to keep the potatoes in a single layer.
Add the onions and broccoli, season with salt and pepper, cover and allow to cook for 2-3 minutes.
Crack the eggs into a bowl, whisk with the water and pour into the skillet. Season again with salt and pepper and reduce the heat to low. Gently use a spatula to ease the eggs of the base of the pan, disturbing the potatoes as little as possible, and cook until set, 10-12 minutes.
Carefully invert the tortilla onto a plate then slide back into the pan, bottom-side up. Cook for 2 minutes more.
Remove the pan from the grill and allow the tortilla to cool slightly before transferring to a plate. Allow the tortilla to cool to room temperature before slicing into wedges. Serve immediately.