Spanish Tortilla with Paprika and Parsley

  1. Preheat the oven to 180°C,  160°C Fan, Gas Mark 4.
  2. Place the potatoes into a pan of salted boiling water and cook for 5 minutes, drain and leave to one side.
  3. In a medium frying pan heat the olive oil and onion and cook until soft. Add the potatoes, paprika and garlic and continue cooking for 3-4 minutes.
  4. Whisk the eggs with the parsley and pour over the potato mix, leave on the heat for 2 minutes and then pop into the oven until cooked and set.
  5. Serve the tortilla warm or cooled with crisp lettuce and vine-ripened tomatoes.