N’duja, caramelised onion and potato tortilla.

We’re talking thinly sliced but not super thin. 

The jars of n’duja you find would work here, but, I do think that the chunks of n’duja that haven’t melted down and hold their own are so special, so delicious.

Time it takes: 45minutes 

Enough for: 4 

3tbsp olive oil 

600g maris piper potatoes 

2 large onions. super thinly sliced 

2 garlic cloves, thinly sliced 

200g nduja 

6 eggs, lightly beaten 

Add 1.5 tablespoons of oil to two non sticky frying pans, if, right now you’re thinking, shit, I’ve only one, that’s totally cool. You know what you can do, cook the onions, set aside and then cook the spuds, it’ll just take a little longer, but I guess, what’s the rush. 

Heat the pans to medium and add the sliced potatoes to one, and the onions and garli to another, adding salt to the onions to help soften. Cook for 20 minutes, stir both pans occasionally and make sure you flip those spud slices. Add the nduja to the pan  the with the onions and use a spoon to break it apart, let this soften into the onions, it’ll only take a minute.

Add the potatoes  to this pan. 

Whisk the eggs, pour over and nuzzle so it gets to the bottom of the pan. Cook for 15minutes, flip and cook for another 5.