Feta, Pea and Mint Tortilla

• 400 g new potatoes
• 2 tablespoons olive oil
• 1 large o

Cook the potatoes in boiling salted water until tender. Drain and, once they are cool enough to handle, cut into roughly 2cm chunks.

Heat the olive oil in a medium-sized non-stick frying pan (about 25cm in diameter). Cook the onion until it has softened and is just beginning to turn golden. Add the garlic and cubed potato and cook for about 3 minutes so the potatoes are heated through.<