Milano salami & fennel tortilla

Step by Step

Step 1

Bring a saucepan of lightly salted water to the boil, add the potatoes, return to the boil and cook for 2 minutes. Drain thoroughly. Heat a 25cm diameter frying pan, preferably nonstick, without adding oil. Fry the salami for 2 minutes until lightly crisped. Transfer to a plate.

Step 2

Heat the oil in the frying pan. Slide in the potatoes and season with plenty of black pepper. Reduce the heat and cook for 8 minutes, turning frequently. Add the onion and fennel seeds and cook for 5 minutes more until the vegetables are tender and golden.

Step 3

Beat the eggs in a bowl with the garlic and a little seasoning. Return the salami to the pan, stirring in until evenly distributed. Add the egg mixture, reduce the heat to its lowest setting and cover with a lid or foil. Cook until the eggs are lightly set, about 8 minutes.

Step 4

Position a large plate over the pan and invert the tortilla onto it. Slide the tortilla back into the pan and cook for 2 minutes more to set the base. Serve warm or cold, with salad leaves.