I often make tortillas to use up leftover boiled potatoes or green beans, reheating the vegetables in a frying pan then adding beaten eggs and allowing it to set.
For our Spanish World Cup dinner, I followed the recipe in the Moro cookbook, slowly caramelising the onions, frying the potato slices in olive oil, and turning it half way through to fry both sides instead of just sticking it under the grill.
More work, but a much tastier tortilla. Continue reading
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