Minced beef tortilla with soured cream
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Lean minced steak |
| 2 | Cloves garlic; finely chopped | |
| 1 | teaspoon | Paprika |
| 8 | mediums | Eggs |
| 75 | millilitres | Milk |
| 1 | teaspoon | Dried marjoram |
| 2 | tablespoons | Olive oil |
| Red skinned potatoes; sliced paper thin | ||
| Onion; finely chopped | ||
| 125 | grams | Gruyere or Monterey Jack cheese; grated for |
| ; seasoning | ||
| ½ | teaspoon | Paprika |
| 5 | Floz soured cream | |
| 1 | Sprigs marjoram | |
| Cherry tomato salad | ||
Directions
Preheat the oven to 180C/350F/gas 4. Heat a large non-stick frying pan and add the onion. Sweat off, then add the garlic, cook for 2-3 minutes.
Add the minced beef and cook, stirring thoroughly for 7-10 minutes. Place the eggs, milk, marjoram and seasoning in a bowl and whisk well. Heat the oil in a clean frying pan and cook the potatoes for 5-6 minutes until lightly browned. Remove the potatoes from the pan and add to the minced beef, followed by the egg mixture and stall all together.
Pour all the ingredients in to a large, shallow ovenproof dish, lightly oiled. Scatter with cheese and place in to the centre of the oven for 15 minutes approximately or until the eggs are set. Once cooked, remove from the oven and allow to cool.
Cut out and ooze with soured cream, dust with paprika. Serve with a cherry tomato salad and a sprig of marjoram.
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Carlton Food Network
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