Tasty Veggie Tortilla

Make in frying pan

Ingredients

• 8 large eggs
• 1 1/4 lbs potatoes
• 2 eating apples
• 8 cloves of garlic
• 2 sprigs of curly parsley
• 1 onion
• 4—6 teaspoons black olive tapenade
• 2 mixed-color peppers

Instructions

• Put an 11-inch non-stick frying pan on a medium heat.
• Peel the potatoes, quarter lengthways, then cut across into 1/8-inch slices. Place them in the pan with 2/3 cup of olive oil.
• Peel and finely slice the garlic.
• Peel the onion, seed the peppers, cut both the same size as the potatoes and add to the pan with the sliced garlic and a pinch of sea salt and black pepper.
• Cover and cook for 10 minutes, stirring occasionally.
• Uncover and cook for 3 more minutes, or until lightly golden and the potatoes are just cooked through, then carefully drain it all in a colander. Return the pan to a medium-low heat.
• Crack the eggs into a large bowl and beat with a pinch of salt and pepper, then stir in the drained veg.
• Drizzle a little oil into the pan, then pour in the egg mixture.
• Cook for 8 minutes, then loosen the edges with a spatula.
• Put a plate over the pan, carefully and confidently flip the tortilla onto it, then slide it back into the pan to cook for 5 minutes on the other side.
• Meanwhile, finely slice the apples and pick the parsley leaves, then dress in a little extra virgin olive oil and red wine vinegar.
• Loosen the tapenade with a little extra virgin olive oil, if you like. Arrange delicately on top of the tortilla, slice and serve.