Potato & Red Capsicum Tortilla
Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 8 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 1/2teaspoons spicy tomato sauce
- 1/2 cup thickened cream
- 160grams chargrilled skinless red capsicum, rinsed drained & roughly chopped
- 1/4 cup sour cream
- 1 pinch pepper (for seasoning)
- 750grams red skinned potatoes, thinly sliced
- 6 eggs
- 1 bunch chives, finely chopped
- 1/3 cup tasty cheese, grated
- 1 pinch pink salt ground (to taste)
Nutrition per serving
944kJ / 226Cal
944 Kilojoules or 226 Calories
11% of daily energy intake*
Protein
9.2grams
Fat
15.1grams
Carbs
12.2grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Preheat oven to 180°C.
Step 2 of 9
Grease and line a 19cm square cake pan with baking paper. Arrange 1/3 potato slices over base of pan, overlapping slightly. Top with half the capsicum, 2 tablespoons cheese and 1/3 of chives. Season with salt and pepper. Repeat layers, finishing with potato.
Step 3 of 9
Whisk eggs and cream in a large jug. Pour over potatoes.
Step 4 of 9
Sprinkle with remaining cheese and chives.
Step 5 of 9
Bake for 40-45 minutes or until potatoes are tender.
Step 6 of 9
Set aside to cool.
Step 7 of 9
Remove tortilla from pan and cut into 24 small squares.
Step 8 of 9
Combine sour cream and spicy tomato sauce in a small bowl.
Step 9 of 9
Serve tortilla with a dollop of spicy cream.
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