With all my concern I have to say that this dish was very easy to make. I loved the texture of the potatoes amongst the omlette like texture and the prosciutto gave it a distinct taste compared to using bacon. This dish would be idea hot or cold for any meal of the day - breakfast, lunch or dinner.
Prosciutto and Semi Dried Tomato Tortilla
(recipe sourced from WW Eat & Enjoy Cookbook)
ProPoints per serve: 9
3 small desiree potatoes, thickly sliced
1/3 cup semi-dried tomatoes (not in oil)
1 tablespoon finely chopped fresh chives
100 grams fat trimmed prosciutto, chopped
1/4 teaspoon mexican chilli powder
1 tablespoon fresh oregano leaves
1 tablespoon reduced fat cream
freshly ground black pepper
Cook potato in a large saucepan of boiling salted water for 5 minutes or until just tender. Drain. Transfer to a medium bowl and add tomatoes, chives, prosciutto and chilli powder. Mix well to combine.
Whisk eggs, oregano and cream in a jug. Season with salt and freshly ground black pepper.
Lightly spray a medium heavy based frying pan with cooking spary and heat over medium-high heat. Add potato mixture and cook for 2 - 3 minutes. Pour egg mixture over potato mixture, shaking gently to loosen mixture from base of pan. Cook for 8 - 10 minutes or until the base is golden and set.
Meanwhile preheat grill on medium high.
Grill tortilla (in pan) for 5 - 6 minutes or until top is golden and set. Cool for 5 minutes and cut into to wedges to serve.