Potato And Salami Tortilla - cooking recipe

Ingredients

1 lb potatoes, peeled and thinly sliced
1 tbsp vegetable oil
1 large red onion, thinly sliced
6 slices salami, thinly sliced
1 small red pepper, thinly sliced
6 None eggs, at room temperature
None None Tomato relish and mixed salad, to serve

Preparation

Arrange potato, overlapping slightly, in a shallow microwave-safe dish. Add 1/4 cup water. Cover with plastic wrap. Microwave on high (100%) for 5 mins or until tender. Drain excess water; set aside.
Meanwhile, heat oil in a 9-inch skillet on medium heat. Add onion; cook and stir for 4-5 mins or until golden brown. Add salami and pepper; cook and stir for 4 mins or until salami is slightly crisp. Drain salami mixture on paper towels. Wipe pan clean.
Whisk eggs in a large bowl. Add potato and salami mixture. Season; stir until well combined. Spray pan with no stick cooking spray. Heat on medium-low heat. Carefully pour potato mixture into pan, stirring to distribute evenly. Cook for 5-6 mins or until egg is almost set.
Preheat the broiler to high. Place skillet under broiler. Cook for 5-8 mins or until golden and puffed. Remove and let stand for 5 mins. Transfer to a large cutting board. Cut into wedges and serve with relish and salad.