Potato And Pastrami Spanish Tortilla - cooking recipe

Ingredients

2 lb potatoes, peeled, thinly sliced
2 tbsp olive oil
1 None medium onion, thinly sliced
5.25 oz pastrami, corned beef or ham, sliced
6 None eggs, lightly beaten
1 1/4 cups heavy cream
3 None green onions, thickly sliced
1 oz Parmesan cheese, grated
1 oz Cheddar cheese, grated

Preparation

Cook potatoes in boiling salted water until just tender. Drain.
Meanwhile, heat 1 tbsp oil in a medium nonstick frying pan. Cook onion and pastrami until crisp. Drain on paper towels.
Whisk together eggs, heavy cream, green onions and cheese. Add potatoes and pastrami. Set aside.
Heat remaining oil in a medium nonstick frying pan. Add egg mixture, cover and cook over low heat for 10 mins, or until tortilla is just set.
Carefully invert tortilla onto a plate then slide back into pan. Cook, uncovered, for 5 mins, or until cooked through.