Roast Potato Tortilla - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 red pepper, finely chopped
1 teaspoon paprika
1 teaspoon dried herbs (such as rosemary, oregano, sage, thyme or marjoram)
3 cups leftover roast potatoes, chopped
310 g corn kernels, drained
sea salt, to taste
fresh ground black pepper, to taste
8 eggs, lightly beaten
1/2 cup tasty cheese or 1/2 cup cheddar cheese, grated
mixed salad green, to serve
crusty roll, to serve
fresh parsley, to garnish

Preparation

Grease a 19cm x 30cm (approximately 71/2 inch x 12 inch) pan and line the sides and base with baking paper.
Heat oil in a large pan, preferably non-stick, add the onion and red pepper and cook, stirring, until the onion is soft; add the garlic, paprika, herbs, potatoes, corn and salt and pepper, to taste; cook, stirring regularly, until hot.
Spread the potato mixture over the base of the prepared pan; pour the eggs over the top of the vegetables and sprinkle with the cheese.
Cook in a moderate oven (180\u00b0C, 350\u00b0-375\u00b0F, 4-5 gas mark) for about 20 minutes, or until the mixture has set; stand for 5 minutes before removing the tortilla from the pan.
Serve warm or cold tortilla slices with mixed salad leaves and crusty bread rolls; and garnish with parsley.