Sorrel Tortilla

Found this recipe on ‘Australian Weeds’ by Gay Stern.

Sorrel Tortilla

sheep sorrel

2 large potatoes, sliced into 10mm rounds
2 tablespoons oil
1 onion, finely sliced
2 shallots or spring onions, finely chopped
250g Sorrel leaves, finely chopped
6 eggs
sea salt and freshly ground black pepper, to taste
2 tablespoon freshly-grated Parmesan cheese

Parboil the potato rounds for 10 minutes so that they are still firm.
Heat the oil and saute’ onion and shallots gently until soft. Add potatoes and cook for 5-10 minutes or until all vegetables are soft but not falling apart.
Stir in Sorrel and remove pan from heat. Break eggs into a bowl, season with salt and pepper, beat well then add onion, potato and Sorrel mixture, leaving as much oil in the pan as possible.
Reheat the pan, making sure there is enough oil to cover the surface, then pour the egg mixture in. cook over a medium to high flame, pulling in the edges as they cook and allowing the running egg to spill down to the sides.
When almost done, sprinkle with Parmesan and place under the griller for 5-10 minutes or until the Tortilla is golden brown and the eggs are set. Serve immediately.

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