Ready in a flash and cheap as chips, this lovely toritlla can be served in bite size portions as part of a tapas menu or quartered for a lovely brunch.
1 large cooked potato
1/2 red pepper
2 cloves of garlic
1 medium red chillli
handful of coriander leaves
2 tbs olive oil
1/2 tsp sea salt
Heat the oil in a deep frying pan. Slice the shallots and fry on a medium heat till translucent.
Finely chop the chilli and slice the red pepper into thin strips. Add these to the pan and cook for two minutes before adding the garlic.
Slice the potato thinly and fry for a further two minutes. Beat the eggs and salt and pour into the pan.
Lower the heat, sprinkle with the coriander leaves and cook the eggs for seven minutes.
Place the pan under a very hot grill until the eggs are set. This should take about thirty seconds. Finish with a good grinding of black pepper.