Ingredients
675g/1½lb charlotte potatoes, peeled and cut into 1cm/½in slices
1 large onion, finely sliced
570ml/1 pintolive oil
1 tbsp of fresh thyme leaves
8 large eggs
4 tbsp freshly chopped flat leaf parsley
salt and freshly ground black pepper
extra virgin olive oil to serve
For the Tomato and Red Pepper Salad:
6 large ripe tomatoes, roughly chopped
3 roasted red peppers from jar, cut into strips
1 red onion, finely sliced
12 black olives, stoned
2 tbsp of capers, rinsed
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 small bunch of flat leaf parsley leaves
salt and freshly ground black pepper
Method
1. Preheat the oven to 180C/350F/Gas4.
2. Heat a little olive oil in a 26cm/11in non-stick frying pan. Add the potatoes alternating in layers with the onions and thyme. Pour over the rest of the oil, cover and cook gently for 20-25 minutes or until the potatoes are tender.
3. Lightly beat the eggs and parsley together and season well with salt and pepper. Drain the potatoes and tip them into the eggs. Pour the egg mixture into the pan and place the pan into the oven for 15-20 minutes or until the eggs have just set.
4. Meanwhile place all the salad ingredients in a large bowl and gently mix together.
5. Remove the tortilla from the oven and turn out onto a large plate. Cut into wedges and serve hot or cold with the tomato and pepper salad.
