SPANISH TORTILLA

A Spanish tortilla is an omelettelike, egg-based dish cooked on the hob and finished under the grill.

NUTRITION FACTS (per serving) Calories 320 | Total Fat 21g | Sat Fat 5g | Carbs 21g | Fibre 2.6g | Protein 15g

Serves 4 8 eggs 2 medium potatoes, peeled and cut into 1cm (½in) chunks (optional) Splash of Worcestershire sauce (optional) 3 tbsp extra-virgin olive oil 1 large Spanish onion, sliced Other fillings or your choice, such as spinach, green pepper; broccoli, peas, ham or chorizo ½-1 tsp cayenne pepper (optional) Salt and freshly ground black pepper, to taste Preheat the grill to high. Beat the eggs in a large bowl and season well. If you are including potatoes, parboil them in a pan of boiling salted water for 10 minutes. Drain and allow them to sit for 10 minutes, then sauté them in olive oil for 5 minutes, adding a splash of Worcestershire sauce. Any other vegetables you plan to include should be cooked until al dente.

Heat the olive oil in a heavybased pan and add the onion. Cook for 5-7 minutes, stirring occasionally, until brown. Add the potato, cooked vegetables, any other fillings and cook for 3 minutes. Using a slotted spoon, so that the oil drips back into the pan, transfer the mixture into the bowl of whisked eggs and mix well.

Reheat the oil in the pan and pour in the egg and veg mixture. Smooth with the back of a wooden spoon until you have an even, thick cake (add the cayenne pepper, if using). Cook on a medium heat for 5-7 minutes until well set, then place under a hot grill for 5 minutes until browned. Serve hot or cold. To lower the carb content, swap the potato for a firm veg like broccoli.