Spanish Tortilla With Tomato Sofrito & Olives

Steps

1. Preheat oven to 220°C. Prep veggies. Toss potatoes with tortilla spices and a drizzle of oil on a lined oven tray. Season and roast for 15-20 minutes, until just tender.
2. Cook veggies. When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in an oven-proof fry pan on medium-high heat. Cook fennel and onion with 1/2 tsp of salt for 6-8 minutes, stirring, until starting to caramelise. Add cooked potatoes to pan and gently mix.
3. Finish tortilla. In a bowl, whisk eggs with 1/2 tsp salt. Pour egg over potatoes and shake pan to distribute egg. Reduce heat to low and cook tortilla for about 12 minutes, until just set. Switch oven to high grill. Transfer tortilla to oven and grill for 5-7 minutes, until egg is completely set and top is golden.
4. Prep sofrito. Heat a drizzle of oil in a pot on medium heat. Cook red onion for 3-4 minutes, until softened. Add canned tomatoes, capsicum and 1/2 tsp salt and cook a further 5 minutes, until reduced slightly. Stir through spinach to wilt.
5. To finish. Prep olives and slice tortilla.
6. Serve tortilla topped with sofrito, olives and Spanish aioli.