Simple ingredients combined together without fuss can make for a really tasty supper for all the fam. Wedges of warm tortilla served with a fresh colourful salad and a punchy dressing is very hard to beat.
An Almost Classic Tortilla
1/2 white onion, finely diced
500g new potatoes, sliced into wedges and boiled
5 large eggs, lightly beaten
Salt and pepper
1 handful of frozen peas
Using a small oven-proof frying pan, soften the onion in some olive oil until translucent over a medium heat. Add the butter to the pan to melt, and then the potato pieces to brown slightly. Sprinkle the peas over the top.
Pre-heat the grill to high.
Season the eggs with a good pinch of salt and some freshly ground black pepper. Pour the eggs over the potatoes, onions and peas and allow them to set on the bottom of the pan. Using a spatula, ease the tortilla away from the edges just to loosen it a bit.
Pop the the pan under the grill for about a minute to finish cooking, so that the eggs are no longer runny on the top. Remove the pan from the heat and turn out the tortilla onto a chopping board. I like to leave mine to rest and cool for about 5 minutes before cutting into wedges and serving. (Sometimes with some sneaky rashers of grilled bacon…) Delish!