Light baked Spanish tortilla with salad

Ingredients

For 1 serving

• Potatoes150 g
• Onion50 g
• Eggs2
• Egg whites33 g
• Extra virgin olive oil2 teaspoons
• Mixed salad greens40 g
• Saltto taste
• Black pepperto taste

Contains: eggs,

Method

1. Turn the oven on to 180 °C (conventional) and line a small tin about 16 cm wide with wet, wrung-out baking paper.
2. Peel the potatoes and onion and cut them into thin slices, about 3 mm.
3. Heat the oil in a non-stick frying pan over a medium-low heat, add the potatoes and onion with a pinch of salt, cover and cook for 12 minutes, stirring now and then, until the potatoes are tender but not browned.
4. In a bowl, beat the eggs with the egg white, salt and black pepper, stir in the still-warm potatoes and onion and leave for 2 minutes to soak up the flavour.
5. Pour the mixture into the tin, level it and bake for 15 minutes, until the tortilla is set in the centre and lightly golden on top.
6. Meanwhile, wash and dry the mixed salad leaves; serve the tortilla warm, in wedges, with the salad.