HASH BROWN TORTILLA

Okay, hash browns are far from traditional when it comes to a Spanish tortilla but I honestly think they’re a great alternative to regular potatoes. The reason they work so well is that you get those crispy edges and creamy centres, so the mouthfeel is just dreamy.

And the best bit is that you can grab them straight from the freezer. No peeling or no chopping is just super ideal when you are short on time. 

This hash brown tortilla a great one to bring to a gathering, a BBQ, or if you just fancy some tapas at home.

---

HASH BROWN TORTILLA

SERVES 4-6 // MADE IN 30 -40 MINS /EASY// VEGGIE

Ingredients

• 8 whole hash browns, plus extra to fill gaps (defrosted)

• 1 shallot, sliced

• 1 garlic clove, minced

• 8 eggs

• 170g manchego, grated

• 1 red chicory, thinly sliced

• 3 generous handfuls of watercress

• 4 tbsp olive oil

• ½ tbsp sherry vinegar

• Sea salt & black pepper

Method

1. Preheat the oven to 150°C (fan).

2. Crack the eggs into a large bowl. Season with salt and pepper, then add 140g of the grated manchego. Whisk until well combined. Set aside.

3. In a 26cm ovenproof frying pan, heat 3 tbsp olive oil over low heat. Add the sliced shallot and cook gently for about 10 minutes, or until soft. Stir in the garlic and cook for 1–2 minutes until fragrant.

4. Arrange the whole hash browns across the base of the pan. Break up extra hash browns to plug any gaps so you have a snug, even layer.

5. Carefully pour the egg mixture over the hash brown base, making sure it's evenly spread.

6. Transfer the pan to the oven and bake for 15 minutes, or until just set. Leave to rest for 5 minutes before turning out onto a large plate or board. Grate the remaining 30g manchego over the top while warm.

7. In a small bowl, whisk together the remaining 1 tbsp olive oil and sherry vinegar. Toss with the watercress and chicory until evenly coated.

8. Pile the dressed salad generously on top of the tortilla. Enjoy warm or cold.