Potato Brunch Tortilla with Manchego Yogurt

Ingredients

For 4 servings

• 2 piece yellow onions, thinly sliced
• 1 bunch spring onions, cut into lengths
• 680 g baby potatoes, halved
• 8 piece eggs
• 185 g Greek yogurt
• 84 g Manchego, grated
• 3 piece radishes, thinly sliced
• 60 g flat-leaf parsley
• 30 g chives, sliced
• 1 piece garlic clove, grated
• 1 piece lemon, zested and juiced
• 6 g sherry vinegar
• 3 g smoked paprika
• 1 pinch saffron, bloomed in warm water
• 84 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Simmer the potatoes until just tender, then drain and steam dry.

2. 2

   Soften the onions in a little oil until golden, add the spring onions, smoked paprika and sherry vinegar and cook until jammy; set aside.

3. 3

   Mix the yogurt with the Manchego, lemon zest and a little juice.

4. 4

   Blend the parsley with the garlic, oil and a little lemon into a herb oil.

5. 5

   Crisp the potatoes in the skillet, then whisk the eggs with the saffron water and pour over with most of the onions.

6. 6

   Set the base, scatter the remaining onions on top and finish under the grill until just set; serve with the Manchego yogurt, herb oil, chives and radish.