Potato Tortilla with Spanish Salad

Updated at: Thu, 17 Aug 2023 12:03:19 GMT

Step 1

Lightly whisk eggs in a large bowl, season with salt and pepper and set aside.

Step 2

Heat half the oil in a medium non-stick frypan over medium heat. Add leek and sauté for 4-5 minutes until soft, add garlic and cook for another minute until fragrant.

Step 3

Add potatoes and stock and simmer gently, stirring occasionally, for a further 15 minutes, until potatoes are tender and stock has evaporated. Transfer potatoes to egg mixture and stir to combine. Wipe frypan clean.

Step 4

Add remaining oil to frypan and heat over low-medium heat. Add egg and potato mixture to frypan and cook for 10 minutes until the bottom is golden and set. Carefully turn out the tortilla onto a dinner plate then slide it back into the frypan and cook for a further 5 minutes until cooked through.

Step 5

At the same time, whisk together vinegar and honey in a large bowl. Season with salt and pepper and gently toss through lettuce and peppers. Transfer to serving bowl and sprinkle with almonds.

Step 6

Turn tortilla onto a cutting board and cut into slices. Divide between plates and serve with salad.

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