Spanish Tortilla Breakfast

Instructions

In a big bowl, whisk together the eggs, salt, paprika and oregano. Set aside for now.

Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat, watching until shimmering.

Add potatoes, onions and scallions to the oil (don’t worry, at first, they won’t all seem to fit, but with a little stirring, they’ll compress as they cook.) Lower heat immediately to medium-low control the heat to ensure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until potatoes are very tender.

Preheat the oven to 400 degrees F.

Use a heat-safe strainer over a heat-safe bowl to drain olive oil (keep the oil aside for now). Season the potatoes well with salt.

Give the eggs a quick whisk and add the potato mixture to the eggs, freeing the skillet up.

In the skillet, heat 3 tbsp of the reserved oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce heat to medium-low. Cook uncovered for 2 minutes, then transfer to heated oven for 5 minutes or so to finish cooking, watching carefully. Invert onto a serving plate, or leave to serve directly from pan. I like to add a garnish of chopped scallions. Set aside for 10 minutes or so before serving.

Meanwhile, in a salad bowl, toss the spinach, arugula, salt, spices, lemon juice and a drizzle of olive oil together.

Slice Spanish tortilla into 6 slices and serve with the spinach and arugula salad. Add crusty sourdough bread, if you like.