We had the umpteenth barbecue of the summer and I made rather too many of these fabulous smoky barbecue potatoes in foil. So the next day I came up with a plan to recycle them into a delicious potato tortilla. It was super easy to make, quick, and very tasty. We ate it in the garden with a lovely summer salad.
I love potato tortilla – aka Spanish omelette – because it’s basically a whole meal in one dish. Traditionally it’s made just with potatoes and eggs, but once you throw a few veggies in you’ve got your carbs, protein and vegetables all taken care of. It’s perfect for a light lunch or a simple supper, and you can even eat it cold. I was at a party once where they had little cubes of potato tortilla on cocktail sticks to eat with drinks. Delicious!
I went for courgettes (zucchini to Americans and other non-English-speakers) this time. Slicing them to the same thickness as the potatoes meant that everything could mix evenly and make nice layers in the tortilla. The contrast between the super-soft courgette slices, the slightly denser potato, and the creamily-set egg was lovely.
Assuming that you wanted to make this without the benefit of a load of leftover barbecued potatoes, simply slice and parboil the potatoes for 3-4 minutes, drain well, then fry in olive oil with a medium onion cut into wedges. Once the potatoes have started to brown and the onions are soft, tip them into a bowl and carry on as per the recipe below. It probably won’t add more than 10-15 minutes to the total recipe time.
As you can see in the photos, we ate this in the garden. A simple salad turned it into an al fresco summer feast!
This served 2-3.
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- 2 medium courgettes
- 2-3 tbsp olive oil
- Approx. 500g leftover barbecued potatoes in foil
- 5 large eggs
- 50ml milk
- Preheat the oven to 180C.
- Slice the courgettes into 6-8mm slices. Heat the olive oil in a large, heavy-based skillet that can go in the oven (i.e. no plastic handles etc). Cook the courgette slices for 3-4 minutes until starting to brown.
- Add the leftover potatoes to the pan. Mix gently to avoid breaking up the vegetable slices. Cook for a few minutes, stirring occasionally to prevent sticking, until the potatoes are warmed through.
- Meanwhile beat the eggs and milk together.
- Pour the egg mixture into the pan - it should just cover the vegetables. Cook on a very low heat for 5-6 minutes, then transfer to the oven and continue to cook for a further 10-15 minutes, until the eggs are set.
- Remove from the oven, run a knife around the edge of the tortilla, and invert onto a serving plate. Cut into wedges and serve.
- To make without leftover barbecued potatoes, simply slice approx. 500g new potatoes and parboil for 3-4 minutes, drain well, then fry in olive oil with a medium onion cut into wedges. Once the potatoes have started to brown and the onions are soft, tip them into a bowl and carry on as per the recipe. (This will add 10-15 minutes to the total recipe time.)