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Potato and pastrami tortillas


  • 4 medium (800g) potatoes, peeled, sliced thinly
  • 1 tablespoon olive oil
  • 1 medium (150g) brown onion, sliced thinly
  • 150g sliced pastrami, corned beef or ham
  • 6 eggs, beaten lightly
  • 300ml light thickened cream
  • 3 green onions (green shallots), sliced thickly
  • ¼ cup (20g) grated parmesan cheese
  • ¼ cup (30g) grated cheddar cheese

Potato and pastrami tortillas

The Australian Women's Weekly, Feb 2007
  • Serving size: Serves 4
  • Cooking time: More than 1 hour

Boil, steam or microwave potato until just tender; drain.

Meanwhile, heat oil in a medium non-stick frying pan; cook brown onion and pastrami until crisp. Drain on absorbent paper.

Whisk eggs in a bowl with cream, green onion and cheeses. Add potatoes and pastrami mixture; toss gently.

Pour mixture into heated, oiled medium non-stick frying pan; cook, covered, over low heat for 10 minutes or until tortilla is just set. Carefully invert tortilla onto a plate, then slide back into pan. Cook, uncovered, for about 5 minutes or until cooked through.

Serve with salad, if desired.

Not suitable to freeze or microwave.

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