Day 7: Spanish Tortilla

A Spanish Tortilla can be served as a main course or, because it is good served cold, it makes excellent picnic food cut into wedges. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. The Spanish also serve tortilla sandwiched between chunks of crusty bread - sounds yummy!

Ingredients

· 1 tablespoon olive oil

· 1 medium red onion, halved, thinly sliced

· 2 garlic cloves, crushed

· 4 slices of ham, chopped finely

· 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

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.