Summer Tortilla

METHOD

1. Wash the potatoes and boil in unsalted water for 8 minutes, drain and set aside to cool a little.

2. Once cooled enough to handle, slice into thick slices.

3. Next heat the oil in a large frying pan, add the chopped onions and cook until translucent, 4-5 minutes.

4. Add the sliced new potatoes and mix together to heat through.

5. Meanwhile, beat the eggs separately, then stir into the potatoes with the chopped parsley and freshly ground black pepper.

6. Cook on a moderate heat, using a spatula to shape the omelette into a cushion.

7. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Slide on to a plate and cool for 10 minutes before serving.

8. Delicious served warm or cold in a picnic!

An easy to make tortilla that can be enjoyed hot or cold the next day! This summer tortilla packs in the potassium, is very low in salt and provides a simple solution to work lunches, keeping your blood pressure under control.

What you will need