Herbed Potato Tortilla With Tomato Salad

• 200 g frozen peas
• 6 medium eggs
• 125 g double cream
• 2 tsp oil
• 800 g potatoes, thinly sliced
• 1/4 bunch parsley, chopped
• 1/4 bunch oregano, chopped
• 500 g red and yellow cherry tomatoes, quartered
• 1 None red onion, thinly sliced
• 3 tbsp olive oil

1. Blanch the peas in boiling water for 2 minutes then drain and set aside. Whisk the eggs and cream together and season with salt and pepper.
2. Heat 1 tsp oil in 2 pans, divide the potatoes and saute over low heat for about 8 minutes. Divide the peas between the pans and pour in the egg mixture. Sprinkle the herbs, cover and cook over low heat for about 20 minutes.
3. In a bowl, mix together the tomatoes, onion and olive oil and season with salt and pepper. Remove the tortillas from the pans, cut into pieces and serve with the salad.

frozen peas, eggs, double cream, oil, potatoes, parsley, oregano, red onion, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/18110 (may not work)