METHOD
Cook the potatoes in a saucepan of lightly salted boiling water for 8-10 minutes, or until tender. Drain and reserve until
required.
Preheat the grill to medium. Heat the oil in a large frying pan. Add the spring onions and fry until just softened. Add the potatoes and fry for 3 - 4
minutes, until coated with oil and hot. Smooth the top and scatter the tomatoes throughout.
Mix the eggs, water, salt and pepper and parsley together in a bowl, then pour into the frying pan. Cook over a very gentle heat for 10 - 15 minutes, until
the tortilla looks fairly set.
Place the frying pan under the hot grill and cook until the top is brown and set. Leave to cool for 10 - 15 minutes before sliding out of the frying pan on
to a chopping board. Cut into wedges and serve immediately.
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