Goats Cheese, Potato and Rosemary Tortilla

Among the myriad of cooking blog events is the Blog Party run monthly by Stephanie at Dispensing Happiness. She is a very welcoming hostess - anyone happy to cook an appetizer and arrange some drinks is welcome to drop in. This month's theme was Brunch: Worth Getting Up Late For...Again, and I decided to turn up with this goat's cheese tortilla. For me, brunch = eggs, so it wasn't too hard to decide what to make. And as for drinks, I took the easy way out with a nice crisp glass of French champagne. Thanks for having me Stephanie.

This recipe is easy and endlessly variable depending on what mix-ins you want. Goat's cheese and rosemary were the perfect choice for a night at home alone (which was all the more reason to head along to a cyber party.) Husband would have found the rosemary a bit much, but I thought it was fabulous - judge for yourself where your preferences lie and adjust the recipe accordingly. And in case you slept really late today - this recipe isn't just a brunch - it is just as good as a supper.


Goat's Cheese, Potato and Rosemary Tortilla
adapted from Alex Kearns of Glebe Point Diner in Vogue Entertaining

2 tbl olive oil
1 large onion, diced
2 cloves garlic thinly sliced
350 g potatoes cooked, peeled and sliced
3 sprigs of rosemary, chopped
6 large eggs
100g goats cheese fetta

Preheat oven to 190C. Heat oil in a 22cm oven proof fry pan, then add onion. Cook onion over medium heat until it becomes translucent. Add garlic and continue cook for another 2 minutes. Stir in potatoes and rosemary. Crack eggs into a bowl without stirring, then tip into the pan. Use a wooden spoon to break the yolks and fold the eggs into the mixture. Press cheese into the tortilla. Transfer to the oven for 5-8 minutes or until the egg is set (if you are using a cast iron pan this will take longer). Cool for five minutes then remove and serve.