Oven-baked potato and onion tortilla with tomato salad

Ingredients

For 1 serving

• Potatoes200 g
• Onion80 g
• Eggs2
• Egg whites1
• Extra virgin olive oil12 g
• Tomatoes150 g
• Lettuce50 g
• Red wine vinegar5 ml
• Saltto taste
• Black pepperto taste

Contains: eggs, sulphites,

Method

1. Peel the potatoes and slice them thinly, about 3 mm; thinly slice the onion. Put them in a non-stick pan with most of the extra virgin olive oil, a pinch of salt and half a glass of water, cover and cook over medium-low heat for 15 minutes, stirring gently, until the potatoes are soft but not falling apart.
2. Meanwhile preheat a conventional oven to 180 °C and line a small tin with wet, wrung-out baking paper.
3. In a bowl beat the eggs and egg white with salt and black pepper, add the slightly cooled potatoes and onion and leave for 2–3 minutes so the potatoes soak up the egg.
4. Pour into the tin, level and bake for 20 minutes, until the tortilla is set in the centre but still soft and golden on top.
5. Meanwhile wash the lettuce and cut the tomatoes into wedges; dress with the remaining oil, red wine vinegar and a pinch of salt and serve with the tortilla.