250 ml (1 cup) olive oil4 (about 500gm) desiree potatoes, coarsely chopped1Spanish onion, thinly sliced8eggs, lightly beaten2 tbspeach of finely chopped mint and flat-leaf parsley leaves80 gmbaby salad leavesLemon anchovy dressing2 tbsp extra-virgin olive oil2 tbsplemon juice2anchovy fillets, finely chopped
Heat olive oil in a 20cm frying pan over high heat and fry potatoes, turning occasionally, for 10 minutes or until golden, add onion during last minute of cooking and cook until tender. Line a colander with absorbent paper. Drain potatoes, reserving oil.
Preheat grill to high. Whisk together eggs, herbs and season to taste with sea salt and freshly ground black pepper. Using the same frying pan, heat 1 tbsp of reserved oil over medium heat, add potato and onion, then pour over egg mixture and cook for 5 minutes, shaking pan occasionally to prevent sticking. When almost set, place under grill and cook for 3 minutes or until golden and set. Slide onto a cutting board and cut into wedges.
For lemon-anchovy dressing, combine ingredients in a small bowl and season to taste. Place salad leaves in a separate bowl, drizzle with dressing, toss to combine and serve with tortilla.