Potato, onion and silverbeet Tortilla | Open Table Cooking School | Chef Ronit Robbaz

Ingredients

• 4 tablespoons olive oil
• 2 medium onion, peeled and finely diced
• 800 g potatoes
• 400 g silver beet, stems removed and roughly chopped
• 200g Asian greens/spinach/kale or any green leaves, stem removed roughly chopped
• 3 garlic cloves, crushed
• 1 tablespoon Smoked paprika
• 1 teaspoon sumac
• Handful of parsley leaves, chopped fine
• 1 tablespoon oregano leaves, chopped fine
• 12- 14 eggs
• 1 teaspoon Sea salt and freshly ground black pepper