1.Bring a large pot of lightly salted water to a boil. Add the potatoes and peas and return to a boil. Reduce the heat and simmer for 3 minutes or until the potatoes are just beginning to soften. Drain and set aside.

2.Heat 2 tablespoons of the oil in a frying pan with a flameproof handle. When the oil is hot, reduce the heat to medium, add the onion and cook for 2 minutes. Add the garlic and cook for a further 3 minutes until the onion is soft, but not brown. Add the potatoes and peas and continue frying, stirring, for 5 minutes or until the potatoes are tender. Remove the pan from the heat.

3.In a large bowl, lightly beat the eggs with the parsley and a little black pepper, then stir in the ham, the potato, onion and pea mixture and the tomatoes.

4.Place the frying pan back over a medium heat, add the remaining oil and swirl it around. When the oil is hot, pour in the egg mixture, spreading it out evenly. Cook the tortilla for 5–7 minutes on a low heat, shaking the pan frequently, until the base is set. Use a spatula to loosen and lift the edges of the tortilla, allowing the uncooked egg mixture to run underneath. Meanwhile, preheat the grill to medium.

5.Place the pan under the grill and cook the tortilla for 5 minutes until it is golden and set. Pierce the top with a knife to make sure it is cooked through. Slide the tortilla onto a board and cool for 2 minutes. Serve cut into wedges.

Variation• Extra or alternative vegetables can be added for variety and to suit your own preference. Why not try corn kernels, finely diced red or green peppers or thinly sliced zucchini?

Serves 4

Preparation time 15 minutes

Cooking time 30 minutes

Each serving

24.5 g protein • 25.5 g fat of which 5.5 g saturates • 17 g carbohydrate • 5.5 grams fibre • 406 Calories