Potato and Onion Tortilla with Moroccan Harissa

Ingredients:
- 2 tablespoons olive oil
- 2 large onions, sliced
- 700g new potatoes, cut into 1cm cubes and cooked until just tender Safeway 2 pkg For $5.00 thru 02/09
- 2 tablespoons flour
- 6 eggs, lightly beaten
- Salt and pepper, to taste
- 1 x 150g Captain's Table Moroccan Harissa Dip
- 1/2 cup sour cream
- 1/2 cup chopped chives

Directions:
- Heat the oil in a fry pan and gently cook the onions for 20-25 minutes until softened and caramelised.
- Combine the onion and potato then spoon into a lightly greased and lined 28cm x 18 cm slab tin.
- Whisk together the flour and eggs, season with salt and pepper then pour over the vegetables.
- Bake the tortilla in a moderate oven at 180C for 20 minutes or until set.
- Allow to cool.
- Cut the tortilla into 24 squares.
- Top with a dollop of Moroccan Harissa, a little sour cream and a sprinkle of chives.
- Serve immediately.