British Onion and Potato Tortillas

This is an ideal mid-week meal. It’s an idea dish to use leftovers so you could add bacon, peas or cheese.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves 2

2 British brown onions cut onto 12 wedges

3tbsp olive oil

300g new potatoes, cooked and sliced

5 eggs

2 tbsp parsley

Sea salt and ground black pepper

1. Heat the oil in a 20cm frying pan and add the onions. Cook the onions for 6-7 minutes or until the onions are soft and lightly brown.

2. Add the potatoes and toss with the onions. Cook for a further 5-7 minutes, shaking the pan occasionally to make sure nothing sticks to the bottom.

3. Break the eggs into a small bowl and beat lightly with a fork.  Add the parsley and season. Gently pour the eggs over the onion and potato mixture, shaking the pan so the egg mixture runs into all the gaps.

4. Return to a low heat and cook gently for about 20 minutes or until the eggs are jut set.

5. Place the tortilla under a preheated grill and cook for a few minutes further or until the eggs are completely set and the top is lightly brown.

6. Serve with a salad or as part of a packed lunch or picnic.