ROASTED RED PEPPER TORTILLA WITH ROCKET

Serves 4

● 6 medium-sized potatoes, peeled

● 450g jar of roasted red peppers, drained

● 1 large onion, thinly sliced

● 6 eggs, beaten

● 120g (4¼oz) rocket or other salad leaves

● From your store cupboard: olive oil, salt and freshly ground black pepper

Cook the potatoes in a pan of boiling salted water for 10 minutes, or until only just cooked but still a little firm. Drain and cool slightly, then slice thinly. Pat the roasted peppers dry with kitchen paper and slice thinly.

Heat 2tbsp olive oil in a lidded frying pan. Add the onion and fry until lightly caramelised. Add the potatoes and peppers. Season with salt and freshly ground black pepper, then pour in the beaten eggs. Cover and cook over a medium heat for 5-10 minutes, until the eggs are set. Serve the tortilla in slices with rocket or salad leaves.