- 2 large potatoes
- 1 onion
- 1 red pepper
- 1 green pepper
- 2 tomatoes
- 2 garlic cloves
- 6 eggs
- 2 tbsp red wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp caster sugar
- 50g sweet salad mix
- 1 tbsp + 3 tsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 190°C/Fan 170°C/Gas 5. Scrub the potatoes. Slice into wedges, around 2cm thick, and pop in a bowl. Toss them with 1 tbsp oil and a little salt. Spread the wedges out on a baking tray. Roast for 35-40 mins, giving the tray a shake halfway through to turn the wedges over.
- 2.
While the potato wedges bake, peel and finely chop the onion. Warm an ovenproof frying pan for 1 min (see our tip below if you don't have an ovenproof pan). 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. If it starts to stick, add a little splash of water.
- 3.
While the onion cooks, halve the peppers. Scoop out the seeds and white bits, then finely chop them to match the onion. Finely chop the tomatoes. Peel and thinly slice 1 garlic clove.
- 4.
Add the chopped peppers and tomatoes to the frying pan. Turn the heat up to medium. Fry and stir for 5 mins to soften the veg. Add the sliced garlic. Cook for another 1 min.
- 5.
While the peppers fry, 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 spatula or palette knife.
- 6.
Move the potato wedges 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 wedges finish cooking, peel and crush the remaining garlic clove. Pop in a bowl with 2 tbsp red wine vinegar, 1 tsp mustard, 1 tsp sugar 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 potato wedges and salad.
- Tip
Out of the frying pan, into the oven
If you don't have an ovenproof frying pan, then simply fry the onion, peppers, tomatoes and garlic together then scoop them into a small ovenproof dish (around 500ml should be fine). Beat the eggs, pour them over the veg and then bake in the oven till set.