Spanish tortilla with tomato salad
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Brunch, lunch or dinner – this Spanish tortilla is a versatile dish that can be enjoyed any time of the day!
Ingredients
Baby potatoes
250 g, cut into ½cm thick slices
Red onion
½ medium, thinly sliced
Egg(s)
5 medium, lightly beaten
Fresh flat-leaf parsley
1 tbs, finely chopped, plus extra to serve
Oil spray
1 x 3 second spray(s)
Tomato(es)
1 medium, sliced
Roasted capsicum, not in oil
50 g, roughly chopped
Olive oil
2 tsp
Red wine vinegar
1 tsp
Instructions
1
Cook potatoes in a small saucepan of boiling salted water for 7-8 minutes or until almost tender. Drain.
2
Meanwhile, lightly spray a small 20cm non-stick ovenproof frying pan with oil. Cook half the sliced onion over medium heat for 2-3 minutes or until soft. Stir in the potatoes, eggs and parsley. Season with salt and pepper and cook for 8-10 minutes.
3
Preheat oven grill to high. Place frying pan on shelf under hot grill and cook for 2-3 minutes, or until tortilla is set. Remove pan from oven and stand 5 minutes (take care removing pan from oven as handle will be hot).
4
For the salad, arrange tomato, capsicum and remaining sliced onion on a plate. Whisk olive oil and vinegar in small bowl, season with salt and pepper and drizzle over salad. Garnish tortilla with extra parsley and serve with salad.
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