INGREDIENTS
600 g medium sized potatoes
(waxy), peeled
20 g butter
60 ml (¼ cup) olive oil
150 g smoky bacon, sliced
1 medium onion, finely sliced
2 garlic cloves, crushed
1 red chilli, sliced
6 eggs
20 ml (1 tbsp) cream
2 tsp smoked paprika
2 tsp salt
Black pepper, to taste
100 g spinach, roughly chopped
1 red capsicum, finely sliced
½ bunch parsley, finely chopped
50 g parmesan, grated
To serve
½ bunch parsley, finely chopped
Additional parmesan, grated
Miele accessories
Frying pan, Perforated steam container
METHOD
Potatoes
- Place the potatoes in a perforated steam container and Steam at 100°C for 20 minutes, or until soft on the outside but slightly firm in the middle.
- Remove from the steam oven and slice into 1 cm slices and set aside
Tortilla
- Heat the butter and one tablespoon of olive oil in a non-stick frying pan on medium-high heat, induction setting 7.
- Add the bacon and cook for 2 minutes. Add the onion, garlic and chilli and cook until soft.
- Remove the bacon and onion mixture from the pan and set aside.
- Crack the eggs into a bowl and add the cream, smoked paprika, salt, pepper and whisk to combine.
- Return the frying pan to the cooktop on medium-low heat, induction setting 4 and add two tablespoons of olive oil.
- Layer the potatoes, onion and bacon mixture, spinach and capsicum, parsley and parmesan into the pan. Pour over the egg mixture and distribute evenly. Cook for 30 minutes.
- Preheat the oven on Fan Plus at 180°C with the Crisp function activated.
- Place the pan into the oven on shelf level 2 and cook for 10 minutes, or until the eggs are nearly set.
- Use a spatula to loosen the sides and place a large ovenproof plate over the top. Carefully flip the tortilla onto the plate. Place the plate back into the oven for 5 minutes, or until golden and cooked through.
To serve
- Turn the tortilla out onto a wooden board and slice into 8 portions. Top with the remaining parsley and grated parmesan.
APPLIANCE / FUNCTION
Miele
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