Tortilla vegetarian

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the potatoes and cut into small chunks. Peel and chop the onion.

Step 2

2 Heat all but 15 ml (1 tbsp) of the oil in a non-stick frying pan, add the potatoes, onion, garlic and turmeric and fry over a gentle heat for 10 minutes, stirring occasionally to prevent sticking. Add the water and cook gently for a further 10 minutes until very soft.

Step 3

3 Turn the potato mixture into a bowl, let cool slightly, then stir in the eggs and season generously with salt and pepper. Leave to stand for 20 minutes.

Step 4

4 Heat the remaining 15 ml (1 tbsp) oil in the cleaned frying pan, tip in the omelette mixture and cook over a very low heat for 10-15 minutes until golden underneath and almost set through.

Step 5

5 Carefully slide the omelette out onto a large plate, hold the frying pan over the top, then flip the omelette back into the pan and cook the other side for 5 minutes or so until browned. Remove from the pan and leave to cool.

Step 6

6 Serve still slightly warm or cold cut into wedges.