Potato & Paprika Tortilla

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tbsp olive oil
• 250g new potatoes, ends trimmed, thickly sliced
• 1 small onion, halved and sliced
• 2 garlic cloves, chopped
• ½ tsp smoked paprika
• ½ tsp dried oregano or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)
• 6 large eggs

Also mentioned in the method: tortillas

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat half the olive oil in a 10-inch (25 cm) nonstick skillet over medium heat. Add the potato slices in a single layer and cook for 8 minutes, turning once, until just tender.

2. Add the remaining olive oil, the onion and the garlic to the pan. Cook for 5 minutes, stirring, until the onion is soft and lightly golden.

3. Stir in the smoked paprika and the dried oregano or chopped parsley and cook for 30 seconds until fragrant.

4. Beat the eggs in a bowl and pour them over the potato mixture, shaking the pan to spread them evenly. Reduce the heat to low.

5. Cook for 8 minutes, until the edges are set and the base is golden. Cover the pan if the top is still wet.

6. Slide the tortilla onto a plate, invert it back into the pan and cook for 3 minutes more until set. The centre should reach 160°F (71°C).

7. Cut into wedges, scatter with the extra parsley leaves if using, and serve warm or at room temperature.