A Picnic-Ready Manchego And Olive Tortilla
Freshen up your picnic repertoire with A Moveable Feast, a collection of recipes from cook and food stylist Katy Holder that focuses on simplicity, portability and deliciousness. Pick your favorites from this colorful book and plan an outdoor feast for your favorite people. This manchego and olive tortilla is perfectly picnic-ready.
This substantial tortilla is made with sliced potatoes, creamy crème fraîche and rich manchego cheese. It's easy to transport and then slice on arrival.
Tip: Leftover tortilla is delicious for lunch the next day; wrap it in baking paper to stop it falling apart while transporting.
A Picnic-Ready Manchego And Olive Tortilla
Prep Time
25
minutes
Cook Time
1
hour
Servings
6-8
Total time: 1 hour, 25 minutes
Ingredients
- 1 pound 14 ounces potatoes, approximately
- 10 free-range eggs
- Generous 1/2 cup crème fraîche or sour cream
- Small handful flat-leaf (Italian) parsle
- 5 1/2 ounces Manchego cheese
- 1 3/4 ounces pitted green olives
- Green salad
- Onion jam or chutney
Directions
- Preheat the oven to 170°C (340°F) fan-forced, or 190°C (375°F) conventional. Line the base and side of a 22 cm (8 3/4 inch) springform or loose-based cake tin with a layer of foil, then a layer of baking paper.
- Cook the potato slices for 5 minutes in boiling, salted water to soften them. Drain well. Leave to cool slightly, then layer half the slices in the base of the tin.
- Combine the eggs, crème fraîche and parsley and season well with sea salt and freshly ground black pepper. Pour about half the mixture over the potatoes, then scatter with half the cheese and all the olives. Scatter the remaining cheese over the olives, top with the remaining potato slices, then pour the remaining egg mixture over the top.
- Bake for 40–45 minutes, or until firm, set and golden. Cool for 10 minutes in the tin, then very carefully open the sides of the tin, leaving the sides around the tortilla. Leave to cool completely.
- For easy transportation, carefully fit the sides of the tin around the base again. Slice into wedges on arrival, and serve with a fresh green salad. Onion jam or chutney make a delicious accompaniment.