- 2 large potatoes
- 1 onion
- 1 red pepper
- 1 green pepper
- 2 tomatoes
- 2 garlic cloves
- 6 eggs
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- A 75g bag of sweet salad mix
- 1 tbsp + 3 tsp olive oil
- Sea salt and freshly ground pepper
- A couple of bowls
- Baking tray
- Ovenproof frying pan
- 1.
Heat your oven to 190ºC/Fan 170ºC/Gas 5. Scrub the potatoes. Slice into chunky chips and pop in a bowl. Toss them with 1 tbsp oil and a little salt. Spread the chips out on a baking tray. Roast for 30 mins, giving the tray a shake halfway through the cooking time to turn them over.
- 2.
While the chips bake, peel and finely chop the onion. Warm an ovenproof frying pan for 1 min. Add 1 tsp oil and the onion. Season. Sweat the onion for 10 mins over a low heat, stirring now and then, till the onion is soft.
- 3.
While the onion cooks, halve the peppers. Scoop out the seeds and white bits, then roughly chop them. Finely chop the tomatoes. Peel and thinly slice 1 garlic clove.
- 4.
Add the chopped peppers. Turn the heat up to medium. Fry and stir for 5 mins to soften the peppers. Add the tomatoes and sliced garlic. Cook for another 5-8 mins till the veg are soft.
- 5.
Beat the eggs with a little salt and pepper. Pour into the frying pan. Cook over a medium heat for about 5 mins till the underneath is just set. Check by lifting up the mixture gently with a palette knife.
- 6.
Move the chips down a shelf in the oven. Put the tortilla in the oven. Bake for 5 mins till the top is set.
- 7.
While the tortilla and chips finish cooking, peel and crush the remaining garlic clove. Pop in a bowl with 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp honey and 2 tsp oil. Season and whisk to make a dressing.
- 8.
Toss the salad leaves with the dressing. Serve the tortilla in slices with the chips and salad.