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Spanish Potato Omelette with Tomato Salad

A thick, soft tortilla with a fresh tomato and leaf salad.

Ingredients

• 600 g potatoes
• 1 onion
• 6 eggs
• 75 ml olive oil
• 4 tomatoes
• 80 g baby leaf salad
• 1 lemon

Method

1. Peel and thinly slice the potatoes and onion.
2. Heat most of the oil in a medium non-stick frying pan over a low to medium heat. Add the potatoes and onion and cook gently for 15 minutes, stirring now and then, until tender but not browned.
3. Beat the eggs in a large bowl with a good pinch of salt.
4. Drain the potatoes and onion, then stir them into the eggs and leave for 5 minutes.
5. Heat the rest of the oil in the pan over a low heat. Add the egg mixture and cook for 8 to 10 minutes, until mostly set.
6. Put a large plate over the pan and carefully flip the omelette onto it. Slide it back into the pan, cooked side up, and cook for 3 minutes more.
7. Leave to rest for 5 minutes.
8. Meanwhile, slice the tomatoes and toss with the salad leaves and a squeeze of lemon juice. Serve with wedges of the omelette.