A deliciously simple yet tasty vegetarian dish - this potato and onion tortilla is bursting with flavour and is ideal for packing up and taking on a picnic.
Gently heat 3cm (1 1/4in) olive oil over a low-medium heat in a small saucepan. Add the onion and fry for 10 minutes, until softened.
Add in the potatoes and turn up the heat to medium and cook for 20-30 minutes, stirring frequently, until the potatoes are softened and cooked through. Drain the potatoes and onions on kitchen paper and reserve 2 tbsp of oil for the tortilla.
Crack the eggs into a bowl, lightly whisk and season well. Add the reserved oil to a 20cm (8in) frying pan and heat until hot. Mix the drained potatoes and onions with the egg very quickly, then pour into the pan. Turn the heat to low and cook for 5 minutes or until the base is cooked. Invert the tortilla onto a plate, then slide back into the pan to cook the other side, until set. Cut into wedges and serve hot or cold.
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