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Golden Spanish Tortilla
Description
Packed with flavour this delious treat can be served as breakfast, lunch, tea or even a snack. It's filling, economical and a spanish twist on the traditional omelette.
Ingredients:
400g Pontiac potatoes, peeled, rinsed and cut into 1cm pieces
5 slices lean shortcut bacon, chopped
140g Jar of corn kernels, drained
5 Green onions, thinly sliced
5 Eggs, room temp
Salt and pepper to taste
Sweet paprika for dusting
Method
- In the 1 litre Vouge dish, place rinsed potatoes, cover, close vent and cook on High (100%) for 4 minute. Strain and set aside.
- In the Vouge dish, place bacon and cook on High (100%) for 1 minute. Stir in corn and cook on High (100%) for 1 minute.
- Add onions and potatoes, mixing well. Cover and cook on High (100%) for 1 minute. Indent the centre of the food.
- In a 1.4 litre Vogue microwave jug, beat together eggs and seasoning then pour over potato mixture.
- Dust the top with paprika. Cover, leave vent open and place the dish on the outer edge of the turntable.
- Cook on Medium High (70-80%) for 6-7 minutes, moving the dish to the opposite side of the turntable halfway through cooking time.
- To serve, loosen tortilla edges with a spatula and cut into 4 wedges.
- Tortilla is cooked when a skewer comes out cleanly from the centre. Bacon may be replaced with chorizo sausage. Reheat wedges on Medium (50-60%) to prevent toughening.
Serves:
4-6
Prep:
20 min
Cook:
14 min
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