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Potato Tortilla 250gm cooked potatoes (still firm) 1 onion, sliced 1 clove garlic

Potato Tortilla
250gm cooked potatoes (still firm)
1 onion, sliced
1 clove garlic, peeled & chopped
2-3 tbsp olive oil
4 eggs
Salt & freshly ground black pepper
Heat a 10" frying pan and saute potatoes, onions and garlic in the olive oil. Beat eggs with salt and pepper and pour over hot vegetables. Loosen the edge of the omelette an allow the still uncooked egg to run underneath. Cook for about 5 minutes on medium heat. urn the omelette onto a plate and slide it back into the hot pan to cook the other side.
Cook for about 2 more minutes.
This is delicious hot or cold and can even be made into a sandwich with good light mediterranean bread.
credit: Marie-Louise Avery / thePictureKitchen / TopFoto

© Marie-Louise Avery / Topfoto.co.uk