Potato And Salami Tortilla

• 1 lb potatoes, peeled and thinly sliced
• 1 tbsp vegetable oil
• 1 large red onion, thinly sliced
• 6 slices salami, thinly sliced
• 1 small red pepper, thinly sliced
• 6 None eggs, at room temperature
• None None Tomato relish and mixed salad, to serve

1. Arrange potato, overlapping slightly, in a shallow microwave-safe dish. Add 1/4 cup water. Cover with plastic wrap. Microwave on high (100%) for 5 mins or until tender. Drain excess water; set aside.
2. Meanwhile, heat oil in a 9-inch skillet on medium heat. Add onion; cook and stir for 4-5 mins or until golden brown. Add salami and pepper; cook and stir for 4 mins or until salami is slightly crisp. Drain salami mixture on paper towels. Wipe pan clean.
3. Whisk eggs in a large bowl. Add potato and salami mixture. Season; stir until well combined. Spray pan with no stick cooking spray. Heat on medium-low heat. Carefully pour potato mixture into pan, stirring to distribute evenly. Cook for 5-6 mins or until egg is almost set.
4. Preheat the broiler to high. Place skillet under broiler. Cook for 5-8 mins or until golden and puffed. Remove and let stand for 5 mins. Transfer to a large cutting board. Cut into wedges and serve with relish and salad.

potatoes, vegetable oil, red onion, salami, red pepper, eggs, tomato relish

Taken from recipes-plus.com/api/v2.0/recipes/32817 (may not work)