Onion & potato tortillas

This is an ideal mid-week meal. It's a great dish to use up leftovers so you could add bacon, peas or cheese.

• Preparation: 15 mins
• Cooking: 25 mins
• Serves: 2

What you need:

• 2 British brown onions cut into 12 wedges
• 3tbsp olive oil
• 300g new potatoes, cooked and sliced
• 5 eggs
• 2 tbsp parsley
• Sea salt and ground black pepper

What you do:

1. Heat the oil in a 20cm frying pan and add the onions. Cook the onions for 6-7 minutes or until the onions are soft and lightly brown.
2. Add the potatoes and toss with the onions. Cook for a further 5-7 minutes, shaking the pan occasionally to make sure nothing sticks to the bottom.
3. Break the eggs into a small bowl and beat lightly with a fork. Add the parsley and season. Gently pour the eggs over the onion and potato mixture, shaking the pan so the egg mixture runs into all the gaps.
4. Return to a low heat and cook gently for about 20 minutes or until the eggs are jut set.
5. Place the tortilla under a preheated grill and cook for a few minutes further or until the eggs are completely set and the top is lightly brown.
6. Serve with a salad or as part of a packed lunch or picnic.