Nettle and Potato Tortilla
Source: Sarah Henkin, CUESA's Market Chef.
This recipe was created for the FOOD WISE BOOTH on February 24, 2009.
1 pound Yukon gold potatoes, thinly sliced
2 small onions, thinly sliced
2 cloves garlic, thinly sliced
5 tablespoons olive oil
½ pound nettles, tough stems discarded, washed and chopped
Salt, to taste
Chili flake, to taste
8 medium size eggs
- Toss potatoes, onion, and garlic in a large boil with salt, 1 tablespoon olive oil and chili flakes. Heat 2 tablespoons olive oil in a large non-stick fry pan and add
potato mixture over medium low heat for 5-10 minutes until soft. Add nettles to pan, turn up heat to medium-high and continue to fry until any water from nettles has disappeared and mixture is golden brown. Remove mixture from pan and drain excess oil.
- Whisk eggs together in a bowl until frothy and add potato mixture with another pinch of salt and chili flake if desired, combine well. Wipe out frying pan and return to medium heat. Heat 2 tablespoons olive oil and add the eggs to the pan. Stir eggs occasionally in pan until eggs have set, and the inside is cooked through.
- Turn heat up to high to brown the bottom of the tortilla. Place a large plate over the frying pan and flip tortilla on to it, slide tortilla off plate back into pan and fry the other side until golden brown. Serve immediately or at room temperature.