Herby Tortilla Slices
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Large knife, 1 Tablespoon, 1 Non-stick pan, 1 Slotted spatula, 1 Wooden spoon, 1 Casserole dish, 1 Aluminum foil
Preparation steps
1.
1 Put the potatoes in a pan and cover with water. Add 1/2 teaspoon of salt and bring to a boil. Turn down the heat, cover the pan and simmer for 10-15 minutes, until the potatoes are just tender. Drain well, then cut the potatoes into thin slices.
2.
2 Mix the eggs with the sun-dried tomatoes in a large bowl and season with plenty of salt and pepper. Stir in the chives and parsley, reserving a little of each to garnish the frittata, then add the sliced potatoes to the egg mixture.
3.
3 Heat the grill.
4.
4 Heat the oil in a 25cm/10 " frying pan. When it is very hot, carefully pour in the egg and potato mixture, then turn down the heat a little. Cook for about 4 minutes until set underneath.
5.
5 Put the pan under the grill and continue cooking for about 3 minutes or until the eggs are set on top.
6.
6 Cut into slices and sprinkle with the reserved herbs.
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