Spanish tortilla

Method

• step 1

  Finely slice the spring onions and finely chop the parsley and garlic. Heat the oil in a medium ovenproof frying pan over medium heat. Stir in the onions with a pinch of salt and cook for 3-4 mins until beginning to soften. Mix in the garlic and cook for 1-2 mins until fragrant.

• step 2

  Heat the grill to high or the oven to 220C/200C fan/gas 7. Tip the leftover potatoes into the pan and stir to coat. Cook for 2-3 mins to warm through. Meanwhile, grate the cheese. Turn the heat to low, stir in the egg mix and push around a little so the potatoes are distributed evenly, then scatter over the cheese. Cook for 6-8 mins, until the bottom of the tortilla has set and the middle is almost set but the top is still runny, then put under the grill or in the hot oven for another 5 mins until completely set, puffed and brown on top.

• step 3

  Remove from the oven and leave for 5 mins in the pan, then carefully invert onto a chopping board and leave to stand for another 5 mins before slicing into thick wedges. Serve with a green avocado salad on the side.