Herbed Potato Tortilla With Tomato Salad - cooking recipe

Ingredients

200 g frozen peas
6 medium eggs
125 g double cream
2 tsp oil
800 g potatoes, thinly sliced
1/4 bunch parsley, chopped
1/4 bunch oregano, chopped
500 g red and yellow cherry tomatoes, quartered
1 None red onion, thinly sliced
3 tbsp olive oil

Preparation

Blanch the peas in boiling water for 2 minutes then drain and set aside. Whisk the eggs and cream together and season with salt and pepper.
Heat 1 tsp oil in 2 pans, divide the potatoes and saute over low heat for about 8 minutes. Divide the peas between the pans and pour in the egg mixture. Sprinkle the herbs, cover and cook over low heat for about 20 minutes.
In a bowl, mix together the tomatoes, onion and olive oil and season with salt and pepper. Remove the tortillas from the pans, cut into pieces and serve with the salad.