Lentil and Cheese Potato Tortilla

The Method

Heat a small non-stick frying pan over a medium heat. Peel and finely chop the
onion. Add the oil to the pan and then sauté the onion for 2-3 minutes until softened.

Cut the cooked potatoes into ½cm slices and set aside. Crack the eggs into a bowl
and season with black pepper. Lightly whisk and then stir in the cheese.

Add the potatoes and lentils to the sautéed onion and then pour in the egg mixture.
Reduce the heat and cook for 10-12 minutes.

Preheat the grill to medium. Once the tortilla is nearly fully cooked place under the
grill for a couple of minutes until cooked through and lightly golden.

Cut the tomato into wedges and arrange on plates with the rocket leaves. Cut the
tortilla into slices and put alongside the salad to serve.