Spanish Corn & Potato Tortilla with Tomato Sofrito

Steps

1. Preheat oven to 220°C (or 200°C fan-bake). If you don't have an oven-proof fry-pan, set aside a large baking dish.
2. Dice potatoes and toss on a lined oven tray with Spanish spices and oil. Season with salt and pepper and roast for 20 minutes, until just tender. Switch oven to high grill.
3. Slice first measure of onion. Heat oil in a large, oven-proof fry-pan on medium-high heat. Cook first measure of onion and corn for 6-8 minutes, stirring, until starting to caramelise. When potatoes have cooked, add to pan and gently combine. Transfer to baking dish, if using.
4. Whisk eggs, milk and salt together in a medium bowl. Pour egg mix over potatoes and shake pan/dish to evenly distribute.
5. Return pan to low heat and cook tortilla for about 12 minutes, until just set. Transfer tortilla to oven and grill for 5 minutes, until egg is completely set and top is golden (see tip if using baking dish).
6. Dice second measure of onion and capsicum. Heat oil in a medium pot on medium heat. Cook onion and capsicum for about 5 minutes, until softened. Add canned tomatoes and a pinch of salt and cook a further 5 minutes, until reduced slightly. Stir through spinach and season to taste with salt and pepper.
7. Tortilla topped with sofrito and smoked paprika aioli.