Spanish Tortilla

There are many versions of a Spanish Tortilla recipe, but unfortunately many involve loads of oil.

We have lightened this recipe up by using only a touch of olive oil and feel it is just as tasty as oil laden versions we've tried.

This dish can also be served cold and makes a great picnic lunch, or sliced into small portions and served as tapas.

Ingredients

• 1 med onion, finely diced
• 3 large potatoes, skin on – use a light skinned potato
• 5 eggs
• 2 cloves garlic
• ½ lemon zest
• 6 capsicum strips from jar
• 1 tsp. capers, chopped
• S & P for seasoning
• 2 tbsp. olive oil
• Olive oil cooking spray
• Sprinkle of parsley

Method

1. Pierce potatoes with a skewer 4 times each.  Microwave for 10 mins or until just starting to cook, test with skewer.  You only want to pre-cook the potatoes.  Take out and set aside to cool down. 
2. Slice potatoes thinly.
3. Beat eggs.
4. You will need an oven proof frypan.  Pour the 2 tbsp. olive oil and place half the potatoes neatly flat in the pan.  We used a med pan.  Spread the onion capers, parsley, capsicum, lemon and anchovy mix over the potatoes. Season with S & P as desired.
5. Now layout the next layer of potatoes on top.  Pour over egg mix. 
6. On low heat cook on stove for 15 – 20 mins, covered with either lid or foil.  Now preheat oven to 180C.
7. Place a plate on top of pan and flip the tortilla then slide back into pan….so it cooks evenly.
8. Place in oven for 10-15 mins more or until egg has set, uncovered.
9. Turn out on plate, cut into wedges and serve with your favourite salad.