Brie and Potato Tortilla

Brie and Potato Tortilla recipe by Kenwood New Zealand

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Side dish

Serves: 4
Preparation Time: 15 Minutes
Cooking Time: 27-30 Minutes
Tools: Food Processing Attachment or Pro Slicer/Grater/Balloon Whisk


  1. Using the Food Processing Attachment or High Speed Slicer Shredder fitted with the thick slicing plate, slice the onion and leek. Heat a large non-stick frying pan, add half the sunflower oil, onion and leek and cook gently for 8-10 minutes, or until soft.
  2. Meanwhile slice the potatoes using the thick slicing plate. Remove the leek and onion, using a slotted spoon and set aside. Add the remaining oil and the potatoes to the pan and cook over a moderate heat, stirring frequently, for 10 minutes, or until potatoes are golden.
  3. Using the Balloon Whisk, whisk the eggs and seasoning together, stir in the leek, onion and Brie. Pour over the potatoes and gently mix to combine with the potatoes. Sprinkle over the parsley.
  4. Cook over a moderate heat for 6-8 minutes, or until set around the edges and the underneath is browned. Place under a preheated grill for about 3 minutes, or until just set and lightly browned. Serve hot or warm with salad.



  • 1 onion, peeled and halved lengthways
  • 1 leek, topped, tailed and halved widthways
  • 60ml (4 tbsp) sunflower oil
  • 450g (1 lb) old potatoes, peeled
  • 6 large eggs
  • salt and freshly ground black pepper
  • 115g (4oz) Brie, cut into chunks
  • 30ml (2 tbsp) freshly chopped
  • parsley

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