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Medium
40mins
6
Gluten Free
Rated 4.3 stars by 3 users
Lunch, Breakfast
Spanish
6
10 minutes
30 minutes
4 medium potatoes
1/4 cup extra-virgin olive oil
Pinch of salt
6 eggs
Peel and cut the potatoes into 5mm thick rounds.
Heat the oil in a 20cm non-stick frying pan and cook the potatoes over medium-low heat until soft, but not so much that they begin breaking. Season them with salt to taste.
In the meantime, whisk the eggs and the Everyday Eggs Blend in a small bowl until combined.
When the potatoes are cooked, pour in the egg mixture and let it cook until the tortilla edges begin to lift from the pan and the centre is almost set.
Then, place a large plate over the pan and flip it upside down with the pan. Slide the tortilla back in the pan so the runny centre can finish cooking. It is normal for some of the egg mixture to run from the plate during the flipping. Make sure to be as quick as possible and catch as much of the egg mixture as you can so that it can be returned to the pan.
Once ready, let it cool down slightly before serving.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
© 2026,
Gewürzhaus.
