Spanish Tortilla

Serves 8

6-7 medium potatoes, peeled

1 whole Spanish onion

6 large eggs

olive oil for frying

salt

1.  Cut the potatoes in half lengthwise, place the cut side down and slice into pieces approximately ½ cm thick.

2.  Peel and chop the onion into 1 cm chunks.

3.  At this stage, I place the potato and onion into a deep fat fryer on a medium heat for about 5 minutes, until the potato is cooked.  If you are feeling healthy, you can boil them. Once cooked, drain well.

4.  Crack the eggs into a large bowl, add a good pinch of salt and beat with a fork. Add the potato and onion mixture and mix well with a large spoon.

5.  Heat 1-2 tbsp olive oil in a 24-26 cm diameter non-stick frying pan on a medium heat. Spoon in the potato, onion and egg mix and level out with the back of the spoon.

6.  Allow the egg to cook around the edges then lift an edge gently with a spatula to check the egg has browned nicely. The middle of the egg mix will still be runny.

7.  To turn the tortilla over, remove the pan from the heat and fit a dinner plate on top of the tortilla to cover. Hold the pan over the sink holding the handle with one hand, and the dinner plate with the flat of the other hand. Quickly turn the frying pan over so the tortilla ends up upside down on the plate.

8.  Return the frying pan to the heat for 30 seconds, then slide the tortilla off the dinner plate into the pan. Use a spatula to push/tuck the edges of the tortilla down tidily and cook for a further 5 minutes or so. 

9.  Allow the tortilla to rest in the pan for 2 minutes before sliding onto a serving plate.

Eat hot or cold.