Muddled potato & mozzarella tortilla

• olive oil↗2 tbsp tbsp
• ready-roasted potatoes2 x 400g packs

  (available with different flavourings from most supermarkets)

• eggs↗8

  beaten

• vine-ripened tomatoes↗4

  sliced

• ball mozzarella↗150g g

  torn into pieces

Step-by-step instructions

1. 1

   Start by frying: Heat the oil in a large frying pan. Empty the potatoes into the pan, spread them out to cover the base, then fry for 5 minutes. Pour in the beaten eggs so they completely cover the potatoes, season well and leave the tortilla to cook on a medium heat for about 15-20 minutes, or until the base and edges have set.

2. 2

   Grill to finish: Take the tortilla off the hob and place under a hot grill until the top is firm, then remove from the grill and scatter over the tomatoes and mozzarella. Put the tortilla back under the grill for a further 3-5 minutes, or until the tomatoes are soft and the cheese has melted. To serve, cut into thick wedges.