Spanish Tortilla Recipe With Paprika Ketchup | olivemagazine

Ingredients

• 450g waxy potatoes peeled
• 3 tbsp olive oil
• 1 large onion finely sliced
• 6 large eggs
• 600g large ripe vine tomatoes roughly chopped
• 60g tomato purée
• 2 tbsp hot smoked paprika (pimentón) (see cook's notes, below)
• 1 tsp garlic granules
• ¼ tsp celery salt
• ¼ tsp fine sea salt
• 4 tbsp red wine vinegar
• 50g soft light brown sugar