Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the ketchup, put the tomatoes, tomato purée, paprika, garlic, celery salt and salt in a pan with a grinding of black pepper, and mix well. Cook, covered, for 15 minutes, then uncovered for 15-20 minutes more, stirring frequently until reduced to a thick sauce. Remove from the heat and blend with a stick blender until smooth. Strain through a sieve into another pan, and stir in the vinegar and sugar. Cook over a low heat for 15-20 minutes or until it forms a smooth, shiny ketchup consistency. Spoon into a sterilised jar or bottle and, once cool, keep in the fridge for up to four weeks.
Cut the potatoes into thin slices, put into a pan of cold water with a large pinch of salt, bring to a gentle simmer, then remove from the heat and leave for 5 minutes. Drain well and leave to steam-dry in the colander for a few minutes.
Meanwhile, heat 2 tbsp olive oil in a 20cm non-stick frying pan and fry the onion gently for 8-10 minutes, or until soft but not golden. Whisk the eggs with some seasoning in a bowl.
Tip the potatoes into the beaten eggs and mix carefully to avoid breaking up the slices. Pour the mixture over the onions in the pan, and leave the base to set over a medium-low heat for 10-15 minutes. When the sides are set, flip the tortilla onto a plate. Add the remaining 1 tbsp oil to the pan, slide the tortilla back in and cook for 5 minutes until set and cooked through. Serve warm or chilled in slices, with a spoon of the paprika ketchup for dunking in.