Spanish Tortilla (Serves 2)
I small onion, peeled and chopped*
1 clove garlic (optional), peeled & crushed
1 large or 2 small tomatoes, peeled* and chopped
1 large or 2 small potatoes, cooked and diced
Any left-over vegetables you happen to have (broccoli is ideal) or
1 cup peas and/or sweetcorn, microwaved
4 eggs, beaten until smooth
1/2 cup grated cheese
Salt & pepper to taste
Microwave the onion and garlic (if using), then put 1/2 tbsp olive oil into a frying pan, add the onion mixture and the tomatoes and stir gently until cooked. Add the rest of the vegetables, and keep stirring until everything is hot. Stir the grated cheese into the beaten eggs, and season, then pour these over the vegetables, and cook, without stirring, on a medium heat until the upper surface looks dry. This does take 5-10 minutes, and it's worth being patient!
Some people then finish it off under a hot grill, but you don't have to.
This is delicious either hot or cold. I once tried wrapping wedges in Mexican tortillas, as a conceit to have a Spanish tortilla wrapped in a Mexican one, but it was easier said than done! Delicious, though!
* To chop an onion quickly, peel, cut in half lengthwise. Then lay each half face down on the chopping board; slice thinly in one direction, holding it together so the slices don't fall apart, turn 90 degrees, and slice in the other direction. The layers of onion will fall apart by themselves.
To peel tomatoes (or peaches, for that matter), pour boiling water over the fruit and leave for 1 minute. Drain, and you'll find the skins slip off easily.