Ingredients
Method
1.In a 20cm nonstick frying pan, heat olive oil on medium.
2.Cook potatoes and red onion for 8-10 minutes, turning occasionally, until potatoes are tender.
3.Reduce heat to low. Preheat grill to medium.
4.In a bowl, whisk eggs and season. Pour over potatoes, moving them around gently to fill the pan evenly. Cook for 5-6 minutes until set underneath and around the sides.
5.Wrap a tea towel around the handle of frying pan. Place pan under grill and cook for 5-6 minutes until firm.
6.Cool for 5 minutes, then turn out on to a plate.
7.To make tomato sauce, in a small saucepan, heat tomatoes, garlic, red chilli and cayenne pepper, stirring. Season to taste.
8.Sprinkle tortilla with micro herbs. Serve in wedges with tomato sauce.
Note
- Add some sliced salami or mushrooms with the potato and onion, if desired.
