Spanish Tortilla de Patatas (Light)

Method

1. 1Heat olive oil in a non-stick skillet on low; cook potato + onion 20 minutes till just tender (no colour).
2. 2Drain off excess oil (reserve), season potato with salt and pepper.
3. 3Beat eggs with paprika and remaining salt; gently mix in warm potato.
4. 4Heat 1 tbsp reserved oil in the same skillet; pour the mixture in.
5. 5Cook on low 8 minutes till the underside sets.
6. 6Slide onto a plate, flip back into the pan; cook 3 minutes till just-set centre — rest 5 minutes, wedge.