Lush Tort (Tortilla)

Breakfast is the most important meal of the day so they say. So why not indulge yourself this weekend with my lush tort. I call it Luscious tortilla because this Omelette is ingredient rich and gives great pleasure to the taste sense.

It is simple, quick, tasty and filling. This recipe has the classic combination of a Spanish tortilla (potatoes and onions), with a Nigerian twist of scotch bonnet (ata rodo), fried plantain and gizzard. Wake up to a luxurious yet simple breakfast with my lush tort recipe.

Preparation time: 10minutes

Cooking time: 10 minutes

INGREDIENTS (Serves 2)

1 ripe plantain

2 medium size potatoes

4 fresh eggs

1 small onion (chopped)

1 scotch bonnet- ata rodo (chopped)

1 salad tomato (chopped)

Half of a green pepper-tatashe (chopped)

1 maggi cube

Salt

1 cooking spoon Olive, Vegetable or Sunflower oil

Prawns (Optional)

Gizzard (Optional)

DIRECTIONS

1) Dice the plantain and fry.

2) Dice, rinse, salt and fry the potatoes

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3) Break the eggs into a bowl, add half of a cube of maggi, salt and whisk.

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4) Add sunflower oil in a frying pan, add the diced tomato, scotch bonnet, onion, green pepper and the remaining half of  maggi. Leave to sautee.

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5) Add the fried plantain, prawns, gizzard and potatoes into the sautéed peppers and stir.

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6) Add the eggs into the mixture, reduce heat to the barest minimum and let the egg cook for about 3-5minutes.

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7) Flip it over and let the other side cook

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8) Turn into a plate and serve.

Omelette

Tortilla

Plantain potato omelette

What better way to open the day than with lush tort? enjoy!

Quote of the day: “The only real stumbling block is fear of failure. In cooking, you’ve got to have a what- the- hell attitude” – Julia Childs.

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20 thoughts on “Lush Tort (Tortilla)

  1. Interesting…I don’t eat eggs but would try it out for hubby n d kids this weekend. Fingers crossed.
    My friend d chef thanks for sharing.

  2. U LA LA , I am going to give this a try right now for breakfast. Thanks for sharing.

      1. K, Pls what type of potatoes did u used here, Irish or sweet? What can one take it with after preparation.

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