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TextSpanish Tortilla.

Serves 4.

1kg/2lb/4oz waxy potatoes, thinly sliced

4 tbsp vegetable oil

1 onion

sliced 2 garlic cloves

crushed 1 green (bell) pepper

seeded and diced 2 tomatoes

seeded and chopped 25g/1oz canned sweetcorn (corn)

drained 6 large eggs

beaten 2 tbsp chopped parsley salt and pepper

1.. Parboil the potatoes in a saucepan of lightly salted boiling water for 5 minutes. Drain well.

2. Heat the oil in a large frying pan (skillet), add the potato and onions and saute over a low heat, stirring constantly, for 5 minutes, until the potatoes have browned.

3. Add the garlic, diced (bell) pepper, chopped tomatoes and sweetcorn (corn), mixing well.

4. Pour in the eggs and add the chopped parsley. Season well with salt and pepper. Cook for 10-12 minutes, until the underside is cooked through.

5. Remove the frying pan (skillet) from the heat and continue to cook the torilla under a preheated medium grill (broiler) for 5-7 minutes, or until the tortilla is set and the top is golden brown.

6. Cut the tortilla into wedges or cubes and transfer to serving dishes. Serve with salad. In Spain, tortillas are served hot, cold or warm.

Note: Ensure that the handle of your pan is heatproof before placing it under the grill (broiler) and be sure to use an oven glove when removing it as it will be very hot.