‘All these recipes are not only easy to make, but can be prepared in advance’
Serves 4 Prep time 10 mins Cooking time 15 mins 1 1/2 tbsp olive oil 1/2 large onion, thinly sliced into rings 1 large potato, thinly sliced 1/2 tsp salt 1/4 tsp pepper 1 cup diced peppers in assorted colours 6 cherry tomatoes, halved 6 eggs 4 tbsp finely chopped coriander
1 Heat the oil in a heavy bottomed frying pan until smoking hot. Add the onions and potatoes and sprinkle with salt and pepper.
2 Lower the heat to medium and cook until the onions are soft, about 5 minutes.
3 Add the peppers and tomatoes and continue to cook until the tomatoes begin to soften and release their juices.
4 Meanwhile, whisk together the eggs and coriander.
5 When the potatoes are cooked, spread the vegetables across the pan in an even layer.
6 Pour the eggs over the vegetables and tilt the pan to ensure the eggs coat the base evenly. Cook over a medium heat for 5 minutes or until the egg is thoroughly cooked on the bottom but still runny on top.
7 Cover the pan and let the tortilla cook for about 2 minutes or until the top is well done. Alternatively, you can grill the tortilla, uncovered, for 2 minutes or until golden brown on top.
8 Remove the pan from the heat and allow the tortilla to cool in the pan for about 10 minutes. Slice it into wedges and serve.