Spanish tortilla with coriander and chillies

Heat 30 ml olive oil in a 23 cm frying pan, add the onions, pepper, chillies and garlic and stir-fry for one minute. Add the potatoes and cumin seeds, then cover the pan and cook for 10 minutes until the potatoes are almost tender. Meanwhile, beat the eggs. Season with salt and freshly ground black pepper and add the coriander. Add the potato mixture to the eggs and mix well. Wipe out the pan, heat the remaining oil and pour in the egg mixture. Cover and cook over a low heat for 15 minutes.
Remove the lid and place uncovered under a hot grill for 3-5 minutes until the top is set and browned. Serve in wedges with a green salad and crusty bread.