Potato and Pepper Tortilla for Two
Makes 2 servings

INGREDIENTS
6 large, about 330 g Egg
350 g Potato (Peeled and sliced 3 mm thick. Thicker slices stay hard in the middle. Raw, peeled weight.)
150 g Onion
150 g Red pepper
15 g Olive oil
40 g Rocket
A good pinch Salt

METHOD
1. Cook the potato, sliced onion and pepper in the oil in a 20 cm non-stick pan over a low heat with the lid on for 20 minutes, turning them now and then, until the potato is tender but not coloured.
2. Beat the eggs with the salt, tip the hot vegetables in, and leave for five minutes so the potato soaks up the egg.
3. Return everything to the pan over a low heat and cook for eight minutes until set at the edges and just wobbly in the centre. Put a plate over the pan, flip it, and slide the tortilla back in for three minutes.
4. Rest for five minutes, cut into wedges and serve with the rocket.

Contains eggs.

RECIPE NOTES
Low heat throughout. A tortilla that browns fast on the outside is raw inside and dry by the time it is not.
Six eggs between two is where the 26 g comes from. It is also good cold the next day and cuts into squares for a lunchbox.

Full recipe: https://www.getfuel8.com/recipes/potato-pepper-tortilla-for-two
