Story: Main Recipe – Spanish Tortilla
Episode: 03
Presenter: Trevor Cochrane and Matt Hale
Air Date: 20 February

Ingredients

• ¼ cup Extra Virgin Olive Oil
• Yukon Gold potatoes
• Yellow Onions
• 6 Free Range Eggs
• Sea Salt
• Pepper

METHOD

• Slice the onions and dice the potateoes in medium sized pieces (make sure the potato pieces are small, otherwise they will take too long to cook)
• Heat the oil in a frying pan (non-stick, w/lid) then add the onions and potatoes. Cover the pan while the potatoes are cooking. Cook until tender. Add more oil if desired.
• Remove from heat and let the onions and potatoes cool.
• Beat the eggs into a bowl and add the cooled potatoes and onions.
• Return the mixture to the pan.
• Cook the tortilla well on one side before flipping it to the other side.
• Slide the tortilla back into the frying pan, bottom side up, and continue to cook until browned.
• Slide onto plate, cut into pie wedges.

Serve with fresh salad and Enjoy!

Matt’s Chosen Charity
Heart of the Nation

Heart of the Nation empowers Australians to use skills and tools to save lives through increasing the awareness and ability of all Australians to perform CPR. They increase the availability of publicly accessible AED’s, improve the visibility of AED signage, deliver evidence-based research, and passionately advocate to further the case for support from Government and community to garner support that will further their mission.

www.heartofthenation.com.au