Tortilla Española

Makes 20cm tortilla.

• 4 medium potatoes (between 700g-750g), peeled.
• olive oil for frying
• 1 small spanish onion, finely chopped
• 4 large eggs
• ½ teaspoon of malden sea salt

Slice or cube the potatoes. In a large frying pan, heat enough oil to fry the potatoes. Fry in batches, over a low heat, until the potato is completely soft and showing no colour. As each batch is cooked, lift out the potatoes with a slotted spoon and transfer to a sieve placed over a bowl. When the final batch of potatoes is almost soft, add the finely chopped onions. When everything is soft, carefully tip the entire contents of the frying pan into the sieve. (The oil can be re-used.) Leave the potatoes to cool.

Break the eggs into a bowl and add the salt. Lightly beat together. Add the potatoes and onion and gently stir.

Heat 1 tablespoon of olive oil in a 20cm frying pan and tip in the potato and egg mixture. Use the back of a spatula to make sure all the potato is covered with egg. Fry over a low heat. When the edges start to set, loosely cover with a a lid. Fry until the top has almost set.

Cover with a large clean plate – and flip.

Add another tablespoon of oil to the frying pan. Tip the ‘juices’ from the plate into frying pan and gently ease the tortilla back into the skillet. Fry gently until the underside is coloured. Keep everything moist.

Tip out onto a plate. Leave to cool for 10 minutes before cutting. Serve warm or cold.

Eat.