Potato and onion tortilla with green salad

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Potatoes200 g
• Onion80 g
• Mixed salad greens80 g
• Extra virgin olive oil12 g
• White wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: eggs, sulphites,

Method

1. Peel the potatoes and slice them thinly, about 3 mm; thinly slice the onion.
2. In a small non-stick frying pan, about 18 cm, heat most of the oil over medium-low heat, add the potatoes, onion, a pinch of salt and a splash of water, cover and cook for 15 minutes, stirring now and then, until the potatoes are tender and break with a spoon, without browning.
3. In a bowl beat the eggs and egg whites with salt and pepper, add the still-warm potatoes and onion and mix; leave for a minute so the mixture binds.
4. Return the pan to the heat with a film of oil, pour in the mixture and cook over low heat for 6 minutes, until the edges are set and the centre is still soft.
5. Flip the tortilla onto a plate, slide it back into the pan and cook for another 3 minutes, until golden but still soft inside.
6. Meanwhile wash and dry the mixed salad and dress it with the remaining oil, the white wine vinegar and a pinch of salt. Serve the tortilla in wedges with the salad.