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Pepper, potato and goat’s cheese tortilla
Serves Serves 6 Starters and mains
Ingredients
- 2 red peppers
- 1 each yellow and orange peppers
- 5tbsp extra virgin olive oil
- 400g King Edward potatoes, peeled and cut into 5mm slices
- 200ml crème fraîche
- 8 eggs
- 2tbsp chopped flat-leaf parsley
- ½tsp dried chilli flakes
- 100g soft goat’s cheese, torn into pieces
Method
Line a baking sheet with foil. Preheat the grill to high. Put the peppers on the sheet and place about 15cm below the grill. Grill for around 12 minutes, turning occasionally, until they are blistered and blackened. Remove and cover with foil. Leave to sweat for 10 minutes. Peel and remove the stalk and seeds, taking care not to break the flesh. Cut into strips.
Heat enough oil to cover the base of a 21.5cm ovenproof frying pan and fry the potato in batches, turning frequently, until soft. Tip into a colander and stir in the peppers. Put the crème fraîche in a bowl and whisk in the eggs,one at a time, followed by the parsley, chilli flakes and some sea salt and freshly ground black pepper. Add the potato and peppers and mix well.
Preheat the oven to 230°C/ 455°F/Gas 8. Clean the pan, place over a medium-low heat and add the remaining oil. Add the tortilla mixture and cook until it bubbles around the edges. Put in the oven for 5 minutes, then dot the top with the goat’s cheese. Return to the oven for 3 minutes, or until firm, puffy and golden.
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