Broccoli and Mushroom Tortilla
By: Fiona Howarth Gander
Published: Friday, January 28, 2011 - 5:21am

Ingredients




500 grams Yukon gold potatoes, cut into 1 cm slices
1 onion, finely sliced
750 milliliters olive oil
6 eggs
125 grams mushrooms, sliced
150 grams brocoli, cut into small florets
seasoning

Preparation

1 Preheat the oven to 180 degrees C/gas 4. 2 Heat a little of the oil in a pan.  Add the potatoes alternating in layers with the onion.  Pour over the rest of the oil, cover and cook for 20-25 minutes, until the potatoes are tender. 3 Lightly beat the eggs and season them well.  Drain the potatoes and add them to the egg mixture.  Add about a third of the egg and potato mix to a pan, then spread the mushrooms to make a layer, then another third of the egg mixture, then the brocoli in a layer, then the final third of the egg mixture.  Bake in the oven for 30 minutes. 4 Serve hot or cold.