Have dinner on the table in 30 minutes with this simple and tasty Spanish tortilla recipe.
Credit by: KingOfChef
Cook potato in a large saucepan of boiling water until just tender. Drain. Whisk eggs and milk together in a jug. Season with pepper.
Preheat grill to medium-high. Heat oil in a 5cm-deep, 20cm (base) non-stick, flameproof frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add potato, capsicum, paprika. Season with salt and pepper. Stir to combine. Reduce heat to low. Pour egg mixture over potato mixture. Gently shake pan to allow egg mixture to evenly spread in pan.
Cook, without stirring, for 5 to 6 minutes or until base and edges are firm. Remove from heat.
Place pan under grill. Cook for 5 minutes or until top is golden and set. Serve.
To remove from pan, use a spatula to loosen edges. Invert on to a board. Cut into wedges.