2 British brown onions cut onto 12 wedges
3tbsp olive oil
300g new potatoes, cooked and sliced
2 tbsp parsley
Sea salt and ground black pepper
Heat the oil in a 20cm frying pan and add the onions. Cook the onions for 6-7 minutes or until the onions are soft and lightly brown.
Add the potatoes and toss with the onions. Cook for a further 5-7 minutes, shaking the pan occasionally to make sure nothing sticks to the bottom.
Break the eggs into a small bowl and beat lightly with a fork. Add the parsley and season.
Gently pour the eggs over the onion and potato mixture, shaking the pan so the egg mixture runs into all the gaps.
Return to a low heat and cook gently for about 20 minutes or until the eggs are just set.
Place the tortilla under a preheated grill and cook for a few minutes further or until the eggs are completely set and the top is lightly brown.
Serve with a salad or as part of a packed lunch or picnic.