Spanish tortilla

Name: Spanish tortilla
Prep time: 30 min
Cook time: 30 min
Ingredients: 3 tbsp olive oil; 1 onion, thinly sliced; ½ red pepper, seeds removed, finely chopped; 225g/8oz peeled potatoes, cut into 1cm/½in slices; 4 large free-range eggs; 1 tbsp finely chopped parsley; salt and freshly ground black pepper

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Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 2

Author : Mary Berry

quick al fresco easter

Ingredients

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3 tbsp olive oil1 onion, thinly sliced½ red pepper, seeds removed, finely chopped225 grams/8 ounces peeled potatoes, cut into 1cm/½in slices4 large free-range eggs1 tbsp finely chopped parsleysalt and freshly ground black pepper

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Instructions

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Step 1

Heat 2 tablespoons of the oil in a small heavy-based frying pan that's about 20cm/8in in diameter. Add the onion and fry for 5 minutes.

Step 2

Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean.

Step 3

Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture.

Step 4

Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate.

Step 5

Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve.