- 300g sweet potato, unpeeled, thinly sliced
- 200g white-skinned potato, unpeeled, thinly sliced
- 6 eggs
- ¹⁄³ cup reduced-fat milk
- 2 tablespoons olive oil
- 1 brown onion, thinly sliced
- 1 gluten-free chorizo sausage, thinly sliced
- 2 cloves garlic, crushed
- 1 teaspoon mild paprika
- ²⁄³ cup loosely packed, small fresh flat-leaf parsley leaves, plus extra to garnish
- 250g punnet cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 teaspoons red wine vinegar
- 75g baby kale leaves, to serve
1 Preheat oven to 200°C. Cook potatoes in a large saucepan of boiling water for 3–5 minutes or until just tender. Drain and set aside. Whisk eggs and milk together in a jug. Season with freshly ground black pepper.
2 Heat half the oil in a 5cm-deep, 22cm (base measurement) non-stick, ovenproof frying pan over medium-high heat. Add onion, chorizo and garlic and cook, stirring, for 5 minutes or until onion has softened and chorizo is crisp. Add paprika and cook, stirring, for 1 minute or until fragrant.
3 Add potato and season with freshly ground black pepper. Stir gently to combine. Lightly press potato mixture into pan to form a slightly compact, flat top. Reduce heat to low, then pour egg mixture over potato mixture, gently shaking pan to allow egg mixture to evenly spread in pan. Cook, without stirring, for 2–3 minutes or until base and edges start to set. Transfer to oven and bake for 8 minutes or until top is golden and egg is set.
4 Meanwhile, place parsley, tomatoes, onion, vinegar and remaining oil in a salad bowl. Season with freshly ground black pepper and toss to combine.
5 Remove tortilla from oven and stand in pan for 5 minutes before carefully inverting onto a large serving plate. Cut into four slices and serve with tomato salad and baby kale leaves. Serve tortilla garnished with extra parsley.
Nutrition Info (per serve)
Total fat 21.9g
–Saturated fat 5.4g
Dietary fibre 7.4g
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