Potato And Salami Spanish Tortilla - cooking recipe

Ingredients

2 tbsp olive oil
1 lb small potatoes, peeled, thinly sliced
1 None red onion, small, finely sliced
3.5 oz button mushrooms, thinly sliced
1.75 oz sliced salami, halved
5 None large eggs
1 tbsp chives, chopped
None None Mixed greens, to serve
None None Tomato salsa, to serve

Preparation

Heat oil in a large broiler-safe frying pan on medium. Cook potato and onion 8-10 minutes, turning occasionally, until golden and tender.
Spray a 10 inch non-stick frying pan with oil. Layer potato mixture, mushroom and salami in pan.
Preheat broiler to medium.
Whisk eggs and season to taste. Pour eggs over potato mixture, tilting pan to let egg cover pan evenly. Cook over medium heat 3-4 minutes, until set underneath and around sides.
Place pan under broiler 5-6 minutes, until top of tortilla is firm when pressed with a fork. Allow to cool 5 minutes.
Transfer to a serving plate, cut into wedges and sprinkle with chives. Serve with mixed greens and salsa.