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Potato Tortilla & Spanish Salad

Light, fluffy and fresh, this vegetarian tortilla is a heavenly answer to your lunch time needs.

Potato Tortilla & Spanish Salad

Serves 4

¼ cup olive oil, plus extra
1 onion, thinly sliced
300g desirée potatoes, peeled and very thinly sliced
5 eggs, lightly whisked
1 bunch asparagus, halved lengthways
1 cup rocket leaves
½ cup cannellini beans
2 tbsp sherry vinegar
2 tbsp slivered almonds, toasted
¼ cup shaved manchego cheese

Heat 2 tablespoons of oil in a 20cm non-stick frying pan over medium heat, add onion and potato; stir to coat. Reduce

heat to low, season, cover. Cook for 20 minutes. Transfer to a bowl. Add eggs, stir to coat.

Heat remaining oil in pan over medium heat, add egg mixture. Reduce heat to very low. Cook 15 minutes or until partially set. Grill for 5 minutes; rest for 5 minutes.

Heat a chargrill pan over medium heat, drizzle asparagus with oil; cook until lightly charred. Transfer to a bowl. Add rocket, beans, vinegar and almonds and drizzle with oil. Serve tortilla with the salad and sprinkle over cheese.

+smart tip
This recipe is also great using sweet potato. Cooking time stays the same.

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