Spanish tortilla

Nutrition
Specials
1 tablespoon olive oil
1 medium red onion, halved, thinly sliced
2 garlic cloves, crushed
4 rashers middle bacon, trimmed, chopped
2 medium sebago potatoes, peeled, very thinly sliced
1 medium red capsicum, cut into 2cm pieces
2 tablespoons chopped fresh flat-leaf parsley leaves
1 teaspoon sweet paprika
6 eggs
1/3 cup milk
1/4 cup finely grated parmesan cheese
Mixed salad leaves, to serve

Method Notes

Step 1

Heat oil in a 22cm (base) heavy-based, non-stick frying pan over medium heat. Add onion, garlic and bacon. Cook for 5 to 6 minutes or until onion has softened. Add potato, capsicum, parsley and paprika. Cook, stirring occasionally, for 3 to 4 minutes or until potato is just tender and starts to brown.

Step 2

Preheat grill on medium. Whisk eggs, milk and parmesan together in a bowl. Season with salt and pepper.

Step 3

Pour egg mixture evenly over potato mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 6 to 8 minutes or until tortilla is almost set (eggs should be set underneath but surface still runny).

Step 4

Place under grill. Cook for 4 to 5 minutes or until just set and light golden (not browned). Set aside for 2 minutes. Loosen with a spatula and turn onto a plate or chopping board. Cut into wedges. Serve with salad leaves.

source: www.taste.com.au