The finished recipe. Potato and Pepper Tortilla for TwoIngredients 1 to 6. 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 RocketIngredients 7 to 7. A good pinch SaltStep 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.Step 2. Beat the eggs with the salt, tip the hot vegetables in, and leave for five minutes so the potato soaks up the egg.Step 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.Step 4. Rest for five minutes, cut into wedges and serve with the rocket.
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