Little Tortillas with Pisto

Another @deliciousmag recipe from their August edition…

For 4-6 people you need:
500ml sunflower oil
750g waxy potatoes, sliced lengthways
8 large eggs, lightly beaten
2 tbsp olive oil

75ml olive oil
1 large aubergine cut into 2cm dice
1 large onion, diced
1 green pepper, diced
3 courgettes, diced
3 tomatoes, deseeded and chopped
3 large garlic cloves, chopped

Make the pisto by heating the olive oil in a pan with a lid. Cook the onion for about 10 mins and then add the aubergine. Cook for 10 mins then add the pepper. Cook for another 10 mins. Add the courgettes and tomatoes and garlic and season with salt. Cook for about an hour, covered, over a very low heat.

Heat the sunflower oil in a different pan and cook the potatoes till tender. Drain. Add the potatoes to the eggs and mix lightly. Pour into a non stick pan and cook gently. Leave to cool slightly once cooked. Cut into wedges and serve with the pisto. Lovely as part of a tapas feast.