Potato: 150g (1 medium, thinly sliced), Eggs: 150g (3 large), Onion: 50g (1/4 medium, thinly sliced), Olive oil: 15ml (1 tbsp), Garlic: 3g (1 clove, minced), Fresh parsley: 5g (1 tbsp, chopped), Paprika: 2g (1/2 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Heat 10ml olive oil in a non-stick skillet over medium heat. 2. Add 150g thinly sliced potato and 50g thinly sliced onion. Cook, stirring occasionally, for 10-15 minutes, until potatoes are tender. 3. Add 3g minced garlic and 2g paprika. Cook for 30 seconds. 4. In a bowl, beat 3 eggs with 1g salt and 1g black pepper. 5. Add the potato and onion mixture to the eggs and stir to combine. 6. Heat 5ml olive oil in the skillet over medium-low heat. 7. Pour the egg and potato mixture into the skillet. Cook for 5-7 minutes, until the bottom is set. 8. Place a plate over the skillet and carefully flip the tortilla onto the plate. 9. Slide the tortilla back into the skillet, uncooked side down. 10. Cook for another 3-5 minutes, until fully set. 11. Transfer to a plate and let cool for 5 minutes. 12. Garnish with 5g chopped parsley before serving. 13. Cut into wedges to serve.
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