Prosciutto and Semi Dried Tomato Tortilla

I was a little hesitant with this one as I have never really cooked frittatas or the spanish equivalent tortillas before but saying this was very keen to give it a go. With just hubby and I at home this week I thought we could be a little adventurous anyhow.

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)

Serves: 4

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

3 eggs

1 tablespoon fresh oregano leaves

1 tablespoon reduced fat cream

salt

freshly ground black pepper

cooking spray

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.

(click here for a printable version of the recipe)