This classic Spanish tortilla is traditionally served in wedges, enjoy with fresh salad and olives for a great light lunch.
Method
- Boil the potato for 8-10 minutes.
- While the potato is cooking, fry the onion, pepper and garlic for 5 minutes, until the vegetables have softened but not coloured. Add the peas, drained potatoes and tomatoes.
- Next beat the eggs together in a bowl and pour into the frying pan over the vegetables.
- Cook for another 5 minutes, then place under a medium grill for 3-5 minutes until the egg has set and the top is golden brown.
Serves: 1
Time: 45 min
Allergy advice
Contains: egg
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start. At risk groups including young children, the elderly and pregnant women should avoid partially cooked eggs. Only use eggs that are within their 'best before' date.
Reproduced with the kind permission of the Foods Standards Agency.