Potato and Onion Tortilla with Moroccan Harissa

• 2 tablespoons olive oil
• 2 large onions, sliced
• 700g new potatoes, cut into 1cm cubes and cooked until just tender Safeway 2 pkg For $5.00 thru 02/09
• 2 tablespoons flour
• 6 eggs, lightly beaten
• Salt and pepper, to taste
• 1 x 150g Captain's Table Moroccan Harissa Dip
• 1/2 cup sour cream
• 1/2 cup chopped chives

1. Heat the oil in a fry pan and gently cook the onions for 20-25 minutes until softened and caramelised.
2. Combine the onion and potato then spoon into a lightly greased and lined 28cm x 18 cm slab tin.
3. Whisk together the flour and eggs, season with salt and pepper then pour over the vegetables.
4. Bake the tortilla in a moderate oven at 180C for 20 minutes or until set.
5. Allow to cool.
6. Cut the tortilla into 24 squares.
7. Top with a dollop of Moroccan Harissa, a little sour cream and a sprinkle of chives.
8. Serve immediately.

olive oil, onions, new potatoes, flour, eggs, salt, sour cream, chives

Taken from www.kraftrecipes.com/recipes/potato-onion-tortilla-moroccan-harissa-111494.aspx (may not work)