The tortilla is the ideal camping recipe; more substantial than an omelette, making good use of simple ingredients, and all done in one frying pan over a stove. I did finish this one off under a grill due to the inclusion of cherry tomatoes on top with a sprinkling of cheese over. However, you can make your tortilla with any flavours you wish, using any kind of potatoes. I made on for dinner today using a couple of maris pipers, chopped up two rashers of bacon to add in, and threw in a large handful of frozen peas with thyme towards the end. You could try adding peppers and use feta cheese instead of cheddar, or think about spinach, mushroom or leeks. Use whatever you've got in and give it a go!
Ingredients:
(served 2 for a dinner, or 1 with leftovers to eat cold later)
Olive oil
1/2 an onion, finely chopped
1 garlic clove, finely chopped
2 sweet potatoes, peeled and thinly sliced
250g new potatoes, peeled (if you want) and thinly sliced
4 eggs
Handful grated cheddar cheese (plus extra for sprinkling over)
Cherry tomatoes, sliced for on top
Fresh basil
Salt and pepper
Method:
1) Heat a tbsp olive oil in a small omelette pan over a medium heat. Add the onion and both types of potato and fry for 7-8 minutes; keep stirring and turning them until tender, but not browned. Add the garlic for the last couple of minutes.
2) Meanwhile, beat the eggs with the grated cheese and salt and pepper in a large bowl.
3) Add the potato mixture to the eggs and stir. Turn the heat down to low and preheat the grill to a high heat. Pour the mixture into the pan and leave to cook undisturbed for 6-7 minutes.
4) Lift it slightly round the edges with a spatula to check it's firm.
5) Put a plate upturned on top of the pan. Carefully invert the tortilla onto the plate, then return to the pan to cook the other side for 4-5 minutes until set through.
6) If using, add your sliced tomatoes and a sprinkling of cheese on top and finish under the grill. Serve with the fresh basil and a proud smile, as demonstrated.
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