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.