Ham and roasted capsicum tortilla
red skin potato
240 g, (3 small), peeled, thinly sliced
roasted capsicum, not in oil
⅓ cup(s), (45g), thinly sliced
1 tbs, finely chopped
97% fat-free deli sliced ham
100 g, chopped
¼ tsp, mild
2 tsp, finely chopped
1 x 3 second spray(s)
- Cook potato in a large saucepan of boiling salted water for 5 minutes or until just tender. Drain. Transfer to a medium bowl and add capsicum, chives, ham and paprika. Mix well to combine.
- Whisk eggs, rosemary and cream together in a jug. Season with salt and freshly ground black pepper.
- Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Add potato mixture and cook for 2–3 minutes. Pour egg mixture over potato mixture, shaking gently to loosen from base of pan. Cook for 8 minutes or until the base is golden and set.
- Meanwhile, preheat grill to medium-high. Transfer tortilla pan to grill and cook for 5–7 minutes or until top is golden and set. Cool for 5 minutes. Cut into wedges and serve.