If you can manage it, save some tortilla for the next day and stuff the leftovers into a sandwich with heaps of aioli. You won’t regret it. B x
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Serves
4
Egg
Onion
Potato
Roasted Red Pepper
Anchovy
Smoked Paprika
Aioli
Spring Onion
Salt
Black Pepper
Olive Oil
Serves
4
Egg
Onion
Potato
Roasted Red Pepper
Anchovy
Smoked Paprika
Aioli
Spring Onion
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the grill to medium-high (190°C).
Step 2.
Crack your eggs into a large bowl, season with salt and whisk with a fork. Set aside.
Step 3.
Thinly slice your onions and get them into a pan with plenty of olive oil. Cook down with a pinch of salt for 9-10 mins until caramelised.
Step 4.
Meanwhile, peel and slice your potatoes as thin as you can. Chuck them into the pan with the onions and add a shed load of olive oil, approx 100ml (trust me).
Step 5.
Cover and cook, stirring regularly for 7-8 mins until the potatoes are just tender. Now drain off the excess oil (save this for later!) and mix the onions and potatoes into the eggs.
Step 6.
Slice up the peppers and roughly chop the anchovies and get them into the bowl with the eggs. Mix everything together and season with salt, pepper and a generous pinch of sweet smoked paprika.
Step 7.
Now grab a 24cm non-stick frying pan (trust me, you want it non-stick). Add a splash of the leftover olive oil and preheat over medium-low.
Step 8.
Dump the egg mixture into the pan (you should hear a gentle sizzle) and shake to distribute the potatoes, peppers and anchovies throughout the pan.
Step 9.
Now turn down the heat and cook for 10-12 mins until the sides begin to set. Pop it under the grill for 4-5 minutes.
Step 10.
Now, grab a large plate or lid and flip the tortilla out. Slide it back into the pan and cook for another 3-4 mins. Turn the tortilla out onto a chopping board and cut into wedges.
Step 11.
Now top with aioli, extra paprika and sliced spring onions. Serve with a green salad if you fancy it.
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