Red Pepper and White Fox Tortilla
- 1 tbsp Olive Oil
1 Onion, finely sliced
400g Small Potatoes, finely sliced
1 Garlic Clove, finely sliced
4 Roasted Red Peppers from a jar, sliced
100g Belton Farm White Fox, grated/finely chopped
Small Bunch of Parsley, finely chopped
10 eggs, beaten
Side Salad, to serve
Heat the olive oil in a large non-stick frying pan and cook the onion for 5-7 minutes until soft and golden.
Add the sliced potatoes and cook for 10 minutes until soft.
Stir in the garlic and peppers and cook for 1 minute.
Mix the White Fox and most of the parsley into the beaten eggs along with some seasoning, then pour into the pan.
Cook for 5 minutes on low heat.
Place large plate over the pan and flip upside down then slide the tortilla back into the pan to continue cooking.
Cook for 3 minutes or until the tortilla is set all the way through and golden on both sides.
Serve in wedges scattered with the remaining parsley and side salad.