Whether you add veggies, meats or cheeses to your tortilla, they all taste delicious and are simple to make. Try boosting your protein and fibre intake by topping with tasty toasted Munchy Seeds for a wonderfully crunchy texture.
1 ﬁnely chopped onion
1.5 tbsp oil
400g (3) potatoes thinly sliced
2 cloves of crushed garlic
1/2 tsp smoked paprika
8 beaten eggs
50g serving of Savoury Crunch or Mild Chilli seeds
sea salt and black pepper
a handful of parsley and extra seeds to serve (optional)
For the salad:
1 ﬁnely sliced apple
2 large handfuls of pea shoots
1 tsp wholegrain mustard
1 tsp honey
1 tbsp apple cider vinegar
1.5 tbsp olive oil
To make the Spanish tortilla, heat the oil on a low heat, cook the onion for 10 minutes until soft. Add the potato slices, 1/2 tbsp oil and season well with sea salt and black pepper. Cook with a lid on for 20 minutes, gently stirring every 5 minutes to ensure the mixture doesn’t stick. Add the garlic and smoked paprika, pour in the eggs, put the lid back on and cook for 20 minutes; the edges should be coming away and the top should be starting to set; press in the seeds and ﬂip.
Cook for a further 5 minutes; remove from the pan; serve hot or cold with parsley, extra toasted seeds and salad.
For the salad dressing: whisk together the mustard, oil, honey and vinegar; pour over the apple and pea shoot salad.