Tortilla with California Prunes

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Tortilla with California Prunes

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Our take on a Spanish tortilla but added that extra bit of fiber, for additional flavour add some garlic to the egg mixture

  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R027

Ingredients

Units Scale

400 g potatoes
150 g Sunsweet prunes
1 fennel bulb
1 onion
8 large eggs
3 tbsp olive oil
5 tbsp milk
Salt, pepper
Cayenne pepper

Instructions

  1. Skin potatoes, rinse and cut into thin slices. Peel onions and cut into fine strips. Clean fennel, placing fennel greens aside, rinse and cut into fine strips.
  2. Heat olive oil on a non-stick pan. Braise potatoes, onion and fennel lightly for about 12-15 minutes and season with salt pepper.
  3. Preheat the oven to 180 °C (Gas: 2-3, Convection: 160° C). Whisk eggs and milk and season with salt, pepper and cayenne pepper. Pour over the potato mixture and fry until the bottom is golden brown.  Place the prunes into the egg cream. Put the pan in the oven and bake tortilla for 10-15 minutes until the top is golden brown and the egg mixture sets.
  4. Rinse fennel greens and chop roughly. Slide tortilla carefully off the pan on a chopping board and cut into small pieces. Sprinkle with fennel greens and serve.

Notes

MK2

Nutrition

  • Calories: 215
Print

Tortilla with California Prunes

Print Recipe

Our take on a Spanish tortilla but added that extra bit of fiber, for additional flavour add some garlic to the egg mixture

  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R027

Ingredients

Units Scale

400 g potatoes
150 g Sunsweet prunes
1 fennel bulb
1 onion
8 large eggs
3 tbsp olive oil
5 tbsp milk
Salt, pepper
Cayenne pepper

Instructions

  1. Skin potatoes, rinse and cut into thin slices. Peel onions and cut into fine strips. Clean fennel, placing fennel greens aside, rinse and cut into fine strips.
  2. Heat olive oil on a non-stick pan. Braise potatoes, onion and fennel lightly for about 12-15 minutes and season with salt pepper.
  3. Preheat the oven to 180 °C (Gas: 2-3, Convection: 160° C). Whisk eggs and milk and season with salt, pepper and cayenne pepper. Pour over the potato mixture and fry until the bottom is golden brown.  Place the prunes into the egg cream. Put the pan in the oven and bake tortilla for 10-15 minutes until the top is golden brown and the egg mixture sets.
  4. Rinse fennel greens and chop roughly. Slide tortilla carefully off the pan on a chopping board and cut into small pieces. Sprinkle with fennel greens and serve.

Notes

MK2

Nutrition

  • Calories: 215
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Print

Tortilla with California Prunes

Print Recipe

Our take on a Spanish tortilla but added that extra bit of fiber, for additional flavour add some garlic to the egg mixture

  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R027

Ingredients

Units Scale

400 g potatoes
150 g Sunsweet prunes
1 fennel bulb
1 onion
8 large eggs
3 tbsp olive oil
5 tbsp milk
Salt, pepper
Cayenne pepper

Instructions

  1. Skin potatoes, rinse and cut into thin slices. Peel onions and cut into fine strips. Clean fennel, placing fennel greens aside, rinse and cut into fine strips.
  2. Heat olive oil on a non-stick pan. Braise potatoes, onion and fennel lightly for about 12-15 minutes and season with salt pepper.
  3. Preheat the oven to 180 °C (Gas: 2-3, Convection: 160° C). Whisk eggs and milk and season with salt, pepper and cayenne pepper. Pour over the potato mixture and fry until the bottom is golden brown.  Place the prunes into the egg cream. Put the pan in the oven and bake tortilla for 10-15 minutes until the top is golden brown and the egg mixture sets.
  4. Rinse fennel greens and chop roughly. Slide tortilla carefully off the pan on a chopping board and cut into small pieces. Sprinkle with fennel greens and serve.

Notes

MK2

Nutrition

  • Calories: 215

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