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Prep:30 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 465
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fat 32g
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saturates 7g
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carbs 23g
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sugars 0g
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fibre 3g
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protein 28g
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salt 0.72g
Ingredients
- 2 tbsp olive oil
- 2 x 400g packs ready-roasted potatoes (available with different flavourings from most supermarkets)
- 8 eggs, beaten
- 4 vine-ripened tomatoes, sliced
- 150g ball mozzarella, torn into pieces
Method
Start by frying: Heat the oil in a large frying pan. Empty the potatoes into the pan, spread them out to cover the base, then fry for 5 minutes. Pour in the beaten eggs so they completely cover the potatoes, season well and leave the tortilla to cook on a medium heat for about 15-20 minutes, or until the base and edges have set.
Grill to finish: Take the tortilla off the hob and place under a hot grill until the top is firm, then remove from the grill and scatter over the tomatoes and mozzarella. Put the tortilla back under the grill for a further 3-5 minutes, or until the tomatoes are soft and the cheese has melted. To serve, cut into thick wedges.
