Roast Potato Tortilla

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 red pepper, finely chopped
• 1 teaspoon paprika
• 1 teaspoon dried herbs (such as rosemary, oregano, sage, thyme or marjoram)
• 3 cups leftover roast potatoes, chopped
• 310 g corn kernels, drained
• sea salt, to taste
• fresh ground black pepper, to taste
• 8 eggs, lightly beaten
• 1/2 cup tasty cheese or 1/2 cup cheddar cheese, grated
• mixed salad green, to serve
• crusty roll, to serve
• fresh parsley, to garnish

1. Grease a 19cm x 30cm (approximately 71/2 inch x 12 inch) pan and line the sides and base with baking paper.
2. Heat oil in a large pan, preferably non-stick, add the onion and red pepper and cook, stirring, until the onion is soft; add the garlic, paprika, herbs, potatoes, corn and salt and pepper, to taste; cook, stirring regularly, until hot.
3. Spread the potato mixture over the base of the prepared pan; pour the eggs over the top of the vegetables and sprinkle with the cheese.
4. Cook in a moderate oven (180u0b0C, 350u0b0-375u0b0F, 4-5 gas mark) for about 20 minutes, or until the mixture has set; stand for 5 minutes before removing the tortilla from the pan.
5. Serve warm or cold tortilla slices with mixed salad leaves and crusty bread rolls; and garnish with parsley.

olive oil, onion, garlic, red pepper, paprika, herbs, leftover roast potatoes, corn kernels, salt, fresh ground black pepper, eggs, tasty cheese, mixed salad green, crusty roll, fresh parsley

Taken from www.food.com/recipe/roast-potato-tortilla-344949 (may not work)