Potato and Tomato Tortilla
Potato and Tomato Tortilla
1kg new potatoes, Jersey Royals scraped or washed, cut into small cubes
2 tbsp olive oil
1 large bunch spring onions, chopped
120g cherry tomatoes, halved
6 eggs
3 tbsp milk
2 tbsp fresh parsley
salt and ground black pepper
Boil the potatoes in salted water until just tender. Drain and set aside. Preheat grill to medium. Heat the oil in a large frying pan. Add the spring onion and fry until just soft. Add the potatoes and fry for about 3-4 mins, until coated with oil and hot. Smooth the top and scatter over the tomatoes. Beat the eggs together then add the milk, parsley and S & P in a bowl, then pour over the potato mixture. Cook over a low heat for about 10 – 15 mins, until tortilla looks fairly set. Place the frying pan under the hot grill and cook until the top is brown and set. Leave to cool before sliding out onto a chopping board, Cut into wedges and serve.