Spicy Spanish Tortilla - cooking recipe

Ingredients

1 lb small waxy potatoes
1/2 cup vegetable or olive oil
1 None onion, thinly sliced
2 tbsp fresh rosemary, finely chopped + extra, to serve
2 tbsp red wine vinegar
8 None eggs, lightly whisked
1 None fresh long red chili, deseeded, finely chopped
1/3 cup cheddar cheese, grated

Preparation

Place potatoes in a saucepan. Cover with cold water then bring to a boil. Boil for 10 mins, or until just tender. Drain, let cool slightly then cut into 3/4 inch pieces.
Meanwhile, heat 1/4 cup oil in a frying pan over medium heat. Add onion and cook, stirring, for 5 mins, or until tender. Cover and cook for 8 mins, or until very soft. Remove lid and cook for another 5 mins, or until caramelised. Add rosemary and vinegar, bring to a boil then remove from heat and season.
Preheat broiler. Heat remaining oil in an ovenproof 8 inch frying pan over medium-high heat. Add potato and cook for 3 mins, or until golden. Combine egg and chili then pour over potatoes. Top with cheese and onion. Cook for 5 mins, or until tortilla edges start to set. Broil for 5 mins, or until golden and set. Let cool in pan for 5 mins. Serve sprinkled with reserved rosemary.