Serves 4-6Cuisine type: SpanishCooking time:
Less than 60 minutes
1/4 cup (60ml) extra virgin olive oil
2 medium (400g) desiree potatoes, peeled, chopped into 1.5cm cubes
1/2 teaspoon paprika
2 medium (300g) brown onions, chopped coarsely
1 medium (200g) red capsicum, chopped coarsely
6 free-range eggs
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil, extra
1 Heat the oil in a small frying pan (base measures 20cm). Add the potato; cook over a medium heat for 10 minutes, stirring occasionally. Add paprika; cook, stirring occasionally, for further 5 minutes or until potato is tender. Season with sea salt. Transfer the potato to a medium bowl with a slotted spoon.
2 Add the onion and capsicum to same pan; cook, stirring, for 10 minutes or until soft. Transfer the vegetables to the bowl with potato. Wipe out the pan with absorbent paper.
3 Lightly beat the eggs in a large bowl; season with sea salt and ground white pepper. Add the eggs to the vegetable mixture with parsley; stir well.
4 Heat the extra oil in the same frying pan. Add the egg mixture to the pan; cook over a medium heat for about 8 minutes or until egg is almost set. Meanwhile, preheat the griller. Cover pan handle with foil. Grill tortilla for about 5 minutes or until set and golden brown.
5 Serve the tortilla cut into thick wedges with warm crusty bread.
Not suitable to freeze or microwave.
Note: For a substantial meal, serve the tortilla with pan-fried chorizo slices, grilled bacon or barbecued sausages.