Ingredients
11 total- 1 onion, finely sliced
- 0.5 50g tin anchovy fillets, finely chopped, plus 1 tbsp of the oil
- 500 g of waxy baby potatoes, finely sliced
- 6 large eggs
- 150 ml of milk (any type)
- 150 g of pitted green olives, sliced, plus 1 splash brine
- 1 tbsp of mayonnaise
- 2 romaine heart lettuce, roughly chopped or torn into pieces
- 1 handful of of salted crisps
- 0.5 50g tin anchovy fillets, kept whole
- 1 tbsp of pickled chillies, to serve (optional)
Method
5 stepsStep 1
In a medium, deep non-stick frying pan (with a lid), fry the onion in 1tbsp anchovy oil from the tin with a pinch of salt over a low-medium heat for 10 mins, or until soft, stirring regularly.
Step 2
Add the chopped anchovies and mash with the back of a wooden spoon. Tip in the potatoes, stir, then cover and cook for 10 mins, or until soft and starting to colour, stirring regularly.
Step 3
Meanwhile, whisk the eggs with the milk, then stir in the olives. Pour into the pan, stir to combine, then cover and cook for 10 mins or until just set.
Step 4
Meanwhile, put the mayo in a small bowl with enough olive brine to loosen; season, then toss with the lettuce.
Step 5
Loosen the bottom of the tortilla from the pan with a spatula, then flip or slide it on to a plate. Allow to cool for 5 mins (or leave to cool completely), then load up with the crisps, whole anchovies and some pickled chillies, if you like. Serve with the salad. Keep leftovers chilled.