STEAM or microwave the potatoes for 6 minutes. HEAT the oil in a frying pan over a medium heat and cook the onion and green pepper for 5 minutes, stirring occasionally. ADD the potato and cook for 2 minutes, stirring to combine. WHISK the eggs together in a bowl with the parsley, salt and pepper. POUR the eggs over the vegetables in the pan, cover, and cook gently over a low heat for 8 minutes. REMOVE the lid and place under a hot oven broiler (griller) to cook for a minute or until the top is set . CUT into wedges to serve.
Serving ideas: You can serve wedges of tortilla de patatas warm or cold (it keeps well, covered and chilled, for 1-2 days). For a Spanish-style meal, start with a bowl of Gazpacho and accompany the tortilla with a salad and crusty bread.
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