One-pan Spanish-style tortilla

Ingredients

• 600g baby white potatoes
• 2 tbsp extra virgin olive oil
• 175g punnet mini capsicums, quartered lengthways
• 8 eggs
• 2 tbsp milk
• 230g jar pitted Sicilian olives, drained, chopped
• 1/4 cup chopped fresh flat-leaf parsley leaves
• Parsley leaves, to serve
• Extra virgin olive oil, to serve
• Select all ingredients

Method Steps

• Step 1Place potatoes in a large, deep frying pan over high heat. Cover with cold water. Bring to the boil. Boil for 15 minutes or until tender. Drain. Refresh under cold water. Cut potatoes into 2.5cm pieces.
• Step 2Wipe pan clean. Heat oil in pan over high heat. Add potatoes. Cook, turning, for 5 minutes or until light golden. Add capsicum. Cook, stirring for 4 to 5 minutes or until capsicum is tender and potatoes are charred. Whisk half the eggs with the milk in a jug. Make 4 indents in potato mixture for whole eggs. Add egg mixture to pan, being careful not to fill the indents. Crack whole eggs into indents. Cover pan with lid. Cook for 4 to 5 minutes or until eggs are just set and cooked to your liking.
• Step 3Meanwhile, combine olives and parsley in a bowl. Season with pepper. Spoon a little olive mixture over tortilla. Sprinkle with extra parsley leaves and drizzle with a little extra oil. Serve with the remaining olive mixture.