2 British brown onions cut onto 12 wedges
3tbsp olive oil
300g new potatoes, cooked and sliced
5 eggs
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.