Spanish Tortilla (Light)

Method

1. 1Heat olive oil in a non-stick skillet, cook potato and onion slices on low for 18 minutes till tender but not coloured.
2. 2Drain off excess oil (save it), season the potatoes with salt and pepper.
3. 3Beat eggs with paprika, parsley and the rest of the salt; mix in the warm potatoes.
4. 4Heat 1 tbsp of the saved oil in the same skillet, pour the mixture in and cook on low for 8 minutes till the underside sets.
5. 5Slide onto a plate, flip back into the pan and cook the other side 3-4 minutes.
6. 6Rest 5 minutes; cut into wedges — the centre should still be just-creamy.