Potato and onion tortilla with oregano tomatoes

Ingredients

For 1 serving

• Eggs3
• Potatoes200 g
• Onion60 g
• Extra virgin olive oil1 tablespoon
• Tomatoes150 g
• Dried oreganoto taste
• Saltto taste

Contains: eggs,

In season: June – September

Method

1. Peel the potatoes and onion and slice them thinly, about 3 mm.
2. Heat almost all the oil in a non-stick frying pan of about 20 cm over low heat, add the potatoes and onion with a pinch of salt, cover and cook for 20 minutes, stirring now and then, until the potatoes are tender but not browned.
3. In a bowl beat the eggs with a pinch of salt, add the still-hot potatoes and onion lifted out of the oil and leave to rest for 5 minutes so the eggs coat them well.
4. Return the pan to medium-low heat with a film of the cooking oil, pour in the mixture, cover and cook for 6 minutes, until the edges are set; flip the tortilla with a plate and cook for 3 more minutes, until golden with the centre still soft.
5. Meanwhile wash the tomatoes, slice them and dress them with the dried oregano, a pinch of salt and the remaining oil; serve them with the tortilla.