Ingredients
Method
1.Caramelise the onion and garlic in half the olive oil in a medium-sized pan.
2.Beat the eggs with salt and some coarsely ground black pepper, and stir in the onion mixture and potatoes.
3.Put pan back on medium heat and add remaining oil. Once oil is hot, tip in potato mixture and leave to cook for 30 seconds without stirring. Give the mixture a stir then place a lid on the pan and cook over low heat until set.
4.Carefully flip tortilla over and cook other side briefly. Once tortilla is cooked, slide it onto a plate. Leave to cool.
5.Mix the piquillo pepper with the spring onion, lemon juice and basil. Cut tortilla into pieces and spoon the piquillo salsa on top.
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