Ingredients

Serves 4

• 10 eggs (beaten)
• 1 onion (sliced)
• 1 red pepper (sliced)
• 2 cloves garlic (minced)
• 1 tbsp smoked paprika
• 400g cooked waxy potatoes (sliced)
• 400g tender stem broccoli
• 20 g sesame seeds or pumpkin seeds
• 1 lemon
• 1tbsp salt
• 1 tsp black pepper

Method

1. In a large pan (oven-proof if available as this will help considerably as you won't need to flip the omelette)
2. On a low heat, fry the onion, pepper & garlic for 5-6 minutes.
3. Add the paprika, garlic, salt, black pepper & sliced potatoes & gently mix.
4. Add the beaten egg mixture to the pan & leave to cook for 10-12 minutes on a very low heat.
5. Here is where you have the option to finish the tortilla in the oven. If you have an oven proof pan, place in the oven 180 for a further 10 minutes. If you don't have an oven proof pan, you will need to flip the tortilla by sliding the tortilla onto a plate, put another plate on top, turn it over and slide it back into the pan for another 6-8 minutes .
6. Once cooked slide the tortilla carefully out of the pan onto a plate or chopping board.
7. Cook the broccoli in boiling water for 3-4 minutes, strain and garnish with lemon zest, juice and sesame seeds.
8. Serve together with your tortilla and enjoy.