Spanish Tortilla

Preparation

• Place potatoes in a saucepan of water and bring to the boil, simmer for 5-6 minutes, or until potatoes are just cooked through.

• Meanwhile, heat the olive oil in a medium sized non-stick pan and fry the onion over a medium heat until softened. When the potatoes are cooked, drain and add to the pan with the onions.

• In a large jug season the eggs and milk with Salt and Pepper add the Garlic Granules, Parsley and Crushed Chilles (if using) and lightly beat together.

• Pour the egg mixture into the pan with the potatoes and onion. Stir continuously until the eggs begin to set, allow to continue to cook in the pan for 4-5 minutes, after which time the tortilla will be cooked on the bottom, but still slightly runny on the top. Finish under a hot grill for a further 2 minutes or until completely set.

• Using a flexible spatula carefully loosen the sides of the pan, then slide out onto a plate. Sprinkle with the Smoked Paprika to finish then cut into squares and serve.