1

Place potatoes in a large saucepan of cold water. Bring to the boil over high heat, then reduce heat to low and parboil for 8 minutes. Drain, refresh under cold water, then set aside.

2

Heat oil in an 18cm frying pan over medium heat. Add onion slices and cook, stirring, for 7–8 minutes or until softened. Add capsicum slices and cook, stirring, for 5 minutes. Add garlic, thyme and salami and cook for 1 minute, then add vinegar and cook for a further minute. Transfer to a large heatproof bowl and set aside.

3

Cut potatoes in 5mm thick slices and add to onion mix. Whisk eggs, season with salt and black pepper, then pour over potatoes, stirring to combine.

4

Wipe out frying pan, then lightly spray with olive oil and place over medium heat. Carefully pour potato mixture into pan. Reduce heat to low and cook, covered, for 20 minutes or until almost set. Remove cover and cook for a further 5 minutes. Preheat grill on high and grill tortilla for 5–10 minutes or until top is golden and set. Remove and set aside for 5 minutes. Turn out onto a chopping board, cut into wedges and serve immediately.