Spanish tortilla with red pepper salad
2
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 1 • Difficulty: Easy
Brunch, lunch, dinner – enjoy this versatile dish at any time of day.
Ingredients
New potatoes, raw
250 g
Calorie controlled cooking spray
8 spray(s)
Onion
1 small
Egg, whole, raw
3 medium, raw
Parsley, fresh
½ tablespoon(s)
Roasted red peppers in brine, drained
50 g, drained weight
Tomato
½ large
Red onion
¼ small
Extra virgin olive oil
½ tablespoon(s)
Vinegar, All Types
1 teaspoon(s)
Instructions
1
Bring a small pan of water to the boil and cook the potatoes for 7-8 minutes until almost tender, then drain.
2
Meanwhile, mist a 16-18cm nonstick frying pan with cooking spray and fry the onion over a medium heat for 8-10 minutes until soft.
3
Stir in the potatoes, eggs and parsley and cook for 10-12 minutes until the top of the tortilla is just set, then carefully invert onto a plate. Mist the pan with more cooking spray, and slide the tortilla back into the pan. Cook for 3 minutes until the egg is set, then remove from the pan.
4
For the salad, arrange the peppers, tomato and red onion on a plate. Mix the olive oil and sherry vinegar together, then drizzle over. Season to taste and serve with the tortilla garnished with the extra parsley.
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