Loaded tortilla with Alioli Chipotle

Ingredients

500 grams of sliced potatoes
2 onions
5 eggs
1 green bell pepper
1 red onion
200 grams of cherry tomatoes
200 grams of Serrano ham
20 mixed olives
200 grams of Bresc Alioli Chipotle

Preparation method

Fry the potatoes for 10 minutes until cooked. Add the chopped onion and fry together. Beat the eggs and add them to the potatoes. Place a lid on the pan and cook gently until the eggs have set. Mix the bell pepper, red onion, tomato and olives into a salad and dress with a little olive oil, salt and pepper. Arrange the Serrano ham and salad on one corner of the tortilla and finish with alioli and suitable cress.