Name: Ham & Cheese Tortilla with Piquanté Salsa
Yield: 4
Ingredients: Splash of olive oil; 1 large red onion, sliced; 4 eggs; 60g grated Cheddar cheese; Sprig of fresh flat-leaf parsley, chopped; 200g tin Danish ham, cut into 1cm cubes; 360g tin new potatoes, drained and cut into 5mm-thick slices; 15g butter Salt and freshly ground black pepper; Rustic bread, to serve; FOR THE PIQUANTÉ PEPPER SALSA; 100g jar piquanté peppers, drained (reserve the juice); Few slices of red onion (reserved from making the tortilla); Sprig of fresh flat-leaf parsley, chopped; 1tbsp tomato purée; Sugar or honey, to taste; 2tbsp olive oil; YOU WILL NEED; 20cm ovenproof frying pan

VMG Recipes