(Potato Tortilla)

600g Nicola potatoes
4 whole eggs [preferably free range or organic] 1 red capsicum
20g baby spinach
1 head of garlic
1 onion [white or red Spanish] salt, pepper and oil

Peel about 600g of Nicola or Dutch cream potatoes and cut into small pieces. You should end up with about 420g of cut potatoes.

Peel one medium Spanish/red onion and slice. In a large frying pan add 200ml of olive oil and fry together onion and potatoes while tossing or stirring until soft but not yet golden brown and crispy. Drain well and reserve.

On an oven tray roast one whole red capsicum and one whole head of garlic in oven for 15 minutes at 180 degrees. Place capsicum into bowl, cover with glad wrap and sweat for 15 min until cold and skin has separated. Peel and wash out seeds. Cut into thin slices. Use about 30g only and reserve the rest.

Let garlic cool and then squeeze out soft centres of cloves. Discard all husks. Use about 10g only and reserve the rest.

Blanch 20g of baby spinach in boiling water for 10 seconds and refresh in ice-cold water.

Put soft fried potatoes, roast capsicum, onions & garlic into a larger mixing bowl. Add 4 whole eggs and season with salt and pepper.

Mix all ingredients well and rest for 5 minutes.

Add 20ml of vegetable oil to a 20cm non-stick frying pan. Make sure pan is quite hot, just before oil is starting to smoke then pour in all mixed ingredients. While moving pan stir mixture for about 30 seconds like making an omelette, then turn down heat to very low and cover with a lid [flat with low edges]. Cook for about 4 minutes making sure the bottom doesn’t get burnt. Turn off flame and let rest for another 4 minutes with lid on, then loosen sides and rattle frying pan a bit to loosen.

With lid on top turn over frying pan so tortilla is now resting on the lid. Return pan to heat and add another 20ml of oil. When hot slide tortilla back into frying pan, reduce heat to very low again and cook for a further 2-3 minutes with lid on top. Rest for another 4 minutes.

Turn out again onto serving plate. Cut into portions and serve with aïoli or your preferred condiment.

Delicioso!