Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 red pepper, finely chopped
• 1 teaspoon paprika
• 1 teaspoon dried herbs (such as rosemary, oregano, sage, thyme or marjoram)
• 3 cups leftover roast potatoes, chopped
• 310 g corn kernels, drained
• sea salt, to taste
• fresh ground black pepper, to taste
• 8 eggs, lightly beaten
• 1/2 cup tasty cheese or 1/2 cup cheddar cheese, grated
• mixed salad green, to serve
• crusty roll, to serve
• fresh parsley, to garnish

Instructions

1. Grease a 19cm x 30cm (approximately 71/2 inch x 12 inch) pan and line the sides and base with baking paper.

2. Heat oil in a large pan, preferably non-stick, add the onion and red pepper and cook, stirring, until the onion is soft; add the garlic, paprika, herbs, potatoes, corn and salt and pepper, to taste; cook, stirring regularly, until hot.

3. Spread the potato mixture over the base of the prepared pan; pour the eggs over the top of the vegetables and sprinkle with the cheese.

4. Cook in a moderate oven (180°C, 350°-375°F, 4-5 gas mark) for about 20 minutes, or until the mixture has set; stand for 5 minutes before removing the tortilla from the pan.

5. Serve warm or cold tortilla slices with mixed salad leaves and crusty bread rolls; and garnish with parsley.