Tortilla is made from the simplest of ingredients – eggs, onions and potatoes – cooked like a flat omelette and served warm or cold, cut into wedges. All kinds of extra ingredients can be added, such as asparagus, peas and mushrooms.
600 g waxy potatoes, such as desiree, nicola or coliban, peeled and cut into 1 cm dice
2 tablespoons extra virgin olive oil
1 red onion, finely chopped
1 zucchini, diced
2 rashers shortcut rindless bacon, trimmed of visible fat and chopped
2 tablespoons chopped parsley
pepper to taste
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Add the potato dice to a saucepan of boiling water. Bring back to the boil, then lower the heat slightly and cook for 3 minutes. Drain thoroughly.
Heat the oil in a heavy-based nonstick frying pan that is about 25 cm in diameter. Add the potatoes, onion, zucchini and bacon, and cook over medium heat for 10 minutes, turning and stirring from time to time, until the potatoes are tender and lightly golden.
Preheat the grill to high. In a bowl, beat the eggs with 1 tablespoon cold water. Add the parsley and pepper. Pour the egg mixture over the vegetables in the pan and cook for 3–4 minutes or until the egg has set on the bottom, lifting the edges to allow the uncooked egg mixture to run onto the pan.
When there is just a little uncooked egg on the top, place the pan under the hot grill and cook for a further 2 minutes to set the top. Slide the tortilla out onto a plate or board and allow to cool for 2–3 minutes. Cut into small wedges or other shapes and serve warm, or leave to cool completely before cutting and serving.
Zucchinis are a good source of vitamin B6 and niacin. The skin contains the greatest concentration of these vitamins.