Method

1. Heat the olive oil in a large non-stick frying pan and cook the onion for 5-7 minutes until soft and golden.

2. Add the sliced potatoes and cook for 10 minutes until soft.

3. Stir in the garlic and peppers and cook for 1 minute.

4. Mix the White Fox and most of the parsley into the beaten eggs along with some seasoning, then pour into the pan.

5. Cook for 5 minutes on low heat.

6. Place large plate over the pan and flip upside down then slide the tortilla back into the pan to continue cokking.

7. Cook for 3 minutes or until the tortilla is set all the way through and golden on both sides.

8. Serve in wedges scattered with the remaining parsley and side salad.