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6–8
Easy
By Samantha Clark and Samuel Clark
Published 2014
Red peppers add sweetness and colour to a tortilla. Perfect with a Gilda and a glass of fino sherry.
Toss the potatoes with ½ a teaspoon of salt, transfer to a colander and leave to stand for 15 minutes. Set a large non-stick frying pan over a medium heat and add 4 tablespoons of the olive oil. When hot, add the onion, thyme, bay leaves and a pinch of salt and cook for 10 minutes, stirring occasionally, until the onion is soft and golden. Add the peppers and paprika and continue to cook for 10