Spanish Tortilla

Method

1. 1Pierce potatoes with a skewer 4 times each. Microwave for 10 mins or until just starting to cook, test with skewer. You only want to pre-cook the potatoes. Take out and set aside to cool down.
2. 2Slice potatoes thinly.
3. 3Beat eggs.
4. 4You will need an oven proof frypan. Pour the 2 tbsp. olive oil and place half the potatoes neatly flat in the pan. We used a med pan. Spread the onion capers, parsley, capsicum, lemon and anchovy mix over the potatoes. Season with S & P as desired.
5. 5Now layout the next layer of potatoes on top. Pour over egg mix.
6. 6On low heat cook on stove for 15 – 20 mins, covered with either lid or foil. Now preheat oven to 180C.
7. 7Place a plate on top of pan and flip the tortilla then slide back into pan .so it cooks evenly.
8. 8Place in oven for 10-15 mins more or until egg has set, uncovered.
9. 9Turn out on plate, cut into wedges and serve with your favourite salad.