This is good as a brunchy-lunchy thing, but you can cut it into small squares and serve it in a more fancy guise with bubbly or drinks.
300g (about 10 oz) potatoes 3 Tbsp olive oil 1 large onion, peeled and finely chopped 1 clove garlic, peeled and crushed 2 small zucchini (courgettes), trimmed and sliced Salt and freshly ground black pepper 4 medium (size 6) free-range eggs ½ cup freshly grated parmesan cheese 1 Tbsp marjoram (or basil) 8 pitted kalamata olives, halved
1 Peel potatoes, cut into cubes and cook in gently boiling salted water until just tender. Drain.
2 Heat 2 Tbsp oil in a large frying pan and add onion. Cook over a gentle heat until softened and lightly golden. Stir in garlic. Tilt pan and use a slotted spoon to transfer onion and garlic to a plate.
3 Add 1 Tbsp of oil to pan, increase heat to medium-high and add zucchini. Cook until browned, turning several times. Sprinkle with ¼ tsp salt. Tilt pan, drain off oil and transfer vegetables to a plate.
4 Mix eggs, parmesan and marjoram in a bowl and season with ¼ tsp salt and some black pepper. Add onion, zucchini and potatoes.
5 Set pan back over medium heat. If it is dry add a dash of oil. Pour egg mixture into pan, scatter with olives, burying them in the mixture, and cook for about 7 minutes, until browned and half set. Slide onto a large plate then flop tortilla uncooked side down back into the pan. Cook the second side until browned. Slide onto a serving plate. Serve warm.
I’ve made this with new potatoes and floury potatoes such as agria, but the best is probably using mid-season potatoes, that is, potatoes that will hold their shape after cooking but will remain tender enough to easily cut though in the finished tortilla (very ‘waxy’ potatoes can be a bit ‘sticky’).