Sobrasada & potato tortilla

MAKES 2 PREP 5 mins COOK 25 mins EASY

245ml olive oil

3 medium potatoes, finely sliced 1 small onion, finely sliced

6 large eggs

150g sobrasada, cut into pieces

1 Heat 200ml oil in a saucepan over a medium heat. Add the potato and onion and cook for around 15 mins or until soft. Drain the oil. While still warm, divide into two tortillas. Beat three eggs and add half the potato mixture, amd half the sobrasada.

2 Heat half the rest of the oil in a non-stick frying pan. When the oil is hot, add the egg mixture. Swirl the pan over a high heat until the mixture starts to set around the edges, then reduce the heat and cook for 4-5 mins until it just starts to set and the bottom and sides are golden, but is still quite soft in the middle.

3 Cover the pan with a flat lid or board and turn the tortilla carefully onto it. Don’t worry that it’s quite runny – it will come back together when you continue to cook it. Slide the tortilla back into the pan, then put the pan back on a low heat. Use a spatula to tuck in the tortilla’s edges – this gives it the typical curved look. Cook for a couple of mins, then turn onto a board and keep warm. Make the second tortilla using the rest of the ingredients. The tortillas should be juicy in the middle when you cut into them.

GOOD TO KNOW iron • folate • fibre • gluten free PER SERVING 1,458 kcals • fat 121g • saturates 29g • carbs 49g • sugars 4g • fibre 7g • protein 39g • salt 2.6g