Tortillitas à la Patata
This is totally brilliant way to use up leftover boiled potatoes. The tortillitas are made in minutes and can be served as part of every meal from breakfast to supper.
4 really good eggs, preferably organic
225g(8oz) cooked potatoes, cut into 5mm (1/4 inch) dice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons finely chopped flat-leaf parsley and chives
extra virgin olive oil, for frying
Maldon sea salt, to serve
A Garlic Mayonnaise (see recipe)
Whisk the eggs in a bowl, add the diced potatoes, season with salt and freshly ground pepper and add the herbs.
Heatabout 5mm (1/4 inch) of oil in a frying pan on a high heat, cook a teaspoonful of mixture and taste for seasoning. Correct if necessary.
Continue to cook the mini tortillas as needed, using a scant dessertspoon of the mixture for each. Cook on one side for about 1-2 minutes, flip over and continue to cook on the other side for a similar length of time, or until slightly golden.
Drain on kitchen paper and sprinkle with a few flakes of sea salt.
Serve hot, or at room temperature with a blob of garlic mayo (see recipe below).
300ml(10fl oz/1 1/4 cups) mayonnaise (see recipe)
2 tablespoons freshly chopped parsley
1– 2 cloves of crushed garlic
Stir the crushed garlic and parsley into the mayonnaise, taste and put into a bowl.