- Serves4
- CourseLunch
- Prepare15 mins
- Cook30 mins
- Total time45 mins
Ingredients
- 600g Essential Baby Potatoes, cut into 0.5cm thick slices
- 80g pack Italian Milano salami, roughly chopped
- 50ml olive oil
- 1 Essential Onion, finely chopped
- 1 tsp fennel seeds
- 6 Essential Free Range White Eggs
- 1 clove garlic, crushed
Method
Bring a saucepan of lightly salted water to the boil, add the potatoes, return to the boil and cook for 2 minutes. Drain thoroughly. Heat a 25cm diameter frying pan, preferably nonstick, without adding oil. Fry the salami for 2 minutes until lightly crisped. Transfer to a plate.
Heat the oil in the frying pan. Slide in the potatoes and season with plenty of black pepper. Reduce the heat and cook for 8 minutes, turning frequently. Add the onion and fennel seeds and cook for 5 minutes more until the vegetables are tender and golden.
Beat the eggs in a bowl with the garlic and a little seasoning. Return the salami to the pan, stirring in until evenly distributed. Add the egg mixture, reduce the heat to its lowest setting and cover with a lid or foil. Cook until the eggs are lightly set, about 8 minutes.
Position a large plate over the pan and invert the tortilla onto it. Slide the tortilla back into the pan and cook for 2 minutes more to set the base. Serve warm or cold, with salad leaves.
Cook’s tip
Cooking the omelette this way gives it a classic tortilla look, with rounded edges. If you prefer, take a slightly simpler route and make it more of a frittata; omit the final step, leave the pan covered with a lid or foil instead and cook for a further few minutes until set through.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,869kJ/ 448kcals |
|---|---|
Fat | 27g |
Saturated Fat | 6.6g |
Carbohydrates | 27g |
Sugars | 4.5g |
Fibre | 4.3g |
Protein | 22g |
Salt | 1.1g |