Mar 15 2004

Goose Egg Tortilla

eggs
Goose and chicken eggs
Two of Idi’s eggs will make a substantial tortilla!

The basic ingredients must be an onion finely sliced and two or three medium sized boiled potatoes, also sliced. Add to this a small chilli deseeded and finely chopped and any other vegetable that takes your fancy. Spinach works well, so does quickly blanched cabbage. Green beans and a handful of cherry tomatoes are nice too, or a generous handful of fresh herbs.

Soften the onion in a little butter, a dash of oil will help prevent it burning, add the potatoes and brown slightly. Next add you chosen vegetables and herbs. Break the eggs into a bowl, add salt and freshly ground black pepper. Whisk gently, then pour onto the potato mixture. Cook over a gentle heat until set. Go slowly so that the base doesn’t burn. Now you can turn the tortilla over by placing a plate over the top and turning the whole thing onto the plate, then sliding the tortilla carefully back into the pan and cooking the other side. Alternatively put the pan under a medium grill until the top is set. I have a very ancient cast iron pan which I simply put into the top of the range and finish that way.

The Tortilla is delicious hot or cold cut into big fat wedge and eaten with fresh bread and a green salad.

One response so far

One Response to “Goose Egg Tortilla”

  1. heinzon 17 Mar 2004 at 10:21 am

    oh dear sally!
    i never thought about mixing butter with oil to prevent it from burning! thank you so much! that is so simple, that i never thought of it myself!

    love to you and say hello to those very cute lambs

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