Fresh herbs make this potato tortilla taste extra special.
- In a large heavy pot, heat the oil to 170°C. Add the onion and cook for 8 mins or until the onions are cooked and start to brown. Using a slotted spoon, transfer the onions to paper towels to drain the excess oil. Season lightly with salt.
- Return the temperature of the oil to 170°C and add the potatoes. Cook, stirring frequently, for 12 mins or until the potatoes are cooked and start to brown. Using a slotted spoon, transfer the potatoes to paper towels to drain the excess oil. Season lightly with salt. In a large bowl, toss the onions and potatoes with the egg and season with 1 tsp salt. Reserve the oil.
- Heat a 25cm non-stick frying pan over medium heat. Add 1 tbsp of the reserved oil and the potato-egg mixture. Using a silicone spatula, lightly stir the mixture for 4 mins or until beginning to set on the bottom. Then allow the mixture to cook without stirring for 3 mins or until the edges of the mixture have set. Using the spatula, release the tortilla from the pan. Slide gently onto a large plate. Invert the plate, flipping the uncooked side into the pan. Cook for 3 mins or until the tortilla is set. Transfer to a cutting board and set aside while you make the salad.
- In a medium bowl, whisk together the vinegar, lemon juice and Dijon mustard. Whisk in 1 1/2 tbsp of the reserved oil, discarding the remaining oil. Add the lettuce and herbs, and toss to coat. Season with salt and pepper. Slice the tortilla as desired and serve warm or at room temperature with the salad.
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