A Mob twist to the Spanish classic - green olives and manchego work beautifully in this recipe. Also delicious eaten cold the next day.
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Serves
4
Green Olive
Potato
Onion
Parsley
Manchego
Egg
Salt
Black Pepper
Olive Oil
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Serves
4
Green Olive
Potato
Onion
Parsley
Manchego
Egg
Salt
Black Pepper
Olive Oil
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice your onion into discs. Halve the discs, and then add to a frying pan with some olive oil. Fry until soft and slightly browned, and then remove from the pan and set aside.
Step 2.
Slice your potatoes into discs. Add them to the pan, and fry until soft and browned on each side. This takes roughly 5 minutes on each side on a medium heat. Once browned and softened, remove from heat and set aside.
Step 3.
Into a big bowl, crack your eggs. Add a cup of chopped green olives, a handful of chopped parsley, your cooked onions and potatoes, and a good sprinkle of salt and pepper. Whisk everything together.
Step 4.
Pour some oil into a large pan and place on a medium-low heat. Pour the tortilla mix into the pan. Crumble ¾ of the manchego on top. Cook for 15 minutes, occasionally running a spatula around the edge so it doesn’t stick.
Step 5.
After 15 minutes, remove pan from heat, and place a large plate on top of it. In one quick motion, flip the pan over, so the plate is now on the bottom. The tortilla should now be resting on the plate.
Step 6.
Place the pan back on the heat. Slide the tortilla off the plate and back into the pan, making sure you push all the bits of potato and onion under the tortilla as you do this.
Step 7.
Cook for 5 more minutes on a medium-low heat, and then remove the pan. Place the plate back on top, and flip again.
Step 8.
Grate over your last bit of manchego and add a small handful of parsley. The perfect breakfast. Enjoy.
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