Spanish tortilla with tomato salad
250 g, cut into ½cm thick slices
½ medium, thinly sliced
5 medium, lightly beaten
Fresh flat-leaf parsley
1 tbs, finely chopped, plus extra to serve
1 x 3 second spray(s)
1 medium, sliced
Roasted capsicum, not in oil
50 g, roughly chopped
Red wine vinegar
- Cook potatoes in a small saucepan of boiling salted water for 7-8 minutes or until almost tender. Drain.
- 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.
- 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).
- 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.