Potato Tortilla and Spanish Salad Recipe
Light, fluffy and fresh, this vegetarian Potato Tortilla and Spanish Salad Recipe is a heavenly answer to your lunchtime needs.
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Cooking tools:
- Grill pan
- Nonstick skillet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Serving bowl
- Plate
Ingredients
- ¼ cup olive oil, plus extra
- 1 onion, thinly sliced
- 300g desirée potatoes, peeled and very thinly sliced
- 5 eggs, lightly whisked
- 1 bunch asparagus, halved lengthways
- 1 cup rocket leaves
- ½ cup cannellini beans
- 2 tbsp sherry vinegar
- 2 tbsp slivered almonds, toasted
- ¼ cup shaved manchego cheese
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