SPANISH TORTILLA WITH PAPRIKA AND PARSLEY

2 large floury potatoes (e.g. Rooster) (approximately 500g), peeled and thinly sliced
50ml rapeseed or olive oil
1 onion, peeled and thinly sliced
½ teasp. sweet paprika
2 cloves of garlic, peeled and finely chopped
6 eggs
Handful of flat leaf parsley, chopped

To Serve

Cooking time: 50 MIN

Preheat your oven to Gas Mark 4, 180°C (350°F).
Place the sliced potatoes in a pan of salted, boiling water and cook for 5 minutes, drain and set aside.
In a medium frying pan add the oil and the onion and cook until the onion is soft. Add the potatoes, paprika and garlic and continue cooking for 3-4 minutes.
Whisk the eggs with the parsley and pour over the potato mix, leave on the heat for 2 minutes and then cook in the oven for 10-15 minutes, until set.

To Serve,