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Located above Billingsgate Market in London's DocklandsOur location
2 large potatoes, approx 450g, total weight
400g trout fillets, skinned & pin boned
1 tablespoon vegetable oil
1 medium onion, finely chopped
200g cooked vegetables eg. broccoli, chopped green beans
4 -5 large eggs & 2 tablespoons milk, beaten together
Salt and Pepper
Scrub the potatoes and cut into small cubes, place in a pan and just cover with cold water, bring to the boil and simmer for 6 - 8 minutes or until soft. Drain and set aside.
Heat the oil in a large shallow frying pan. Cook the onion until soft and transparent.
Cut the prepared fish fillets into strips or small chunks.
Add to the onions in the pan and cook gently for 4 - 5 minutes stirring occasionally.
Gently stir in the drained potatoes and cooked vegetables.
Pour over the beaten egg and season with salt and pepper.
Cook over a medium heat for 5 minutes, without stirring
Complete the cooking under a preheated medium grill for 5 – 7 minutes. The egg should be set and the tortilla slightly golden. Cut into slices to serve.