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Prep time: 10 mins

Cooking time: 25 mins

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Ingredients

2 large or 3-4 medium waxy potatoes (Charlotte is ideal), peeled & halved

1 Spanish onion, peeled & halved

8 eggs

Salt

400ml olive oil

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Method

Thinly slice the potato halves, cut side down, so that you end up with half-circle shaped slices. Do the same with the onion.Ìý

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Pour the olive oil into a deep frying pan & add the thinly sliced onion.Ìý Place over a high heat so you are cooking the onion from cold.Ìý Once the onion starts to sizzle (about 5 mins), add the sliced potatoes.Ìý Cook for about 15 mins, stirring from time to time, until they are soft & cooked throughout.Ìý The potatoes & onions should have browned in some corners because of the contact with the bottom of the pan.Ìý If this hasn’t happened, drain away some of the oil & caramelize them a bit in the pan.Ìý Remove the potatoes & onions from the pan & set aside.

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Break the eggs into a large bowl but don’t whisk them; check there are no pieces of shell.Ìý Add the hot potatoes & onions to the eggs & season with salt while the potatoes are sitting on the top.Ìý Carefully mix through; use a fork to break up the eggs but don’t over-mix – just give the mixture a few loops with a fork.Ìý If you can, leave the mixture to rest for half an hour to allow the flavours to develop.Ìý

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To make the tortilla place a non-stick pan over a medium heat & add a drizzle of olive oil.Ìý When the pan is hot add the egg mixture.Ìý If you don’t have a non-stick pan add the mixture to a very hot pan but reduce the heat to its lowest setting straight away; this will stop the tortilla sticking to the pan. ÌýDo not stir the contents of the pan!

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Depending on the depth of your pan & the amount of heat from your stove, the cooking time will vary so you will need to use your judgement.Ìý After about 3 mins you should be able to ease the tortilla from the edge of the pan using a fork or spatula.Ìý At this point, cover the pan with a plate (which should obviously be wider than the pan).Ìý Hold firmly with both hands & flip the pan over on to the plate.Ìý Slide the tortilla back into the pan for the other side to cook.Ìý Place back on the heat for another 2 mins (I like it when the middle is still soft & a little runny).

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Nigel’s Top Tips

• ÌýIf this is the first time you have made a tortilla you might want to practise the flipping action with a plate & an empty pan first

• For an ‘instant’ potato tortilla,Omar has a great cheat:ÌýÌýreplace the fried potatoes in the recipe with a bag of good quality plain crisps.ÌýÌýLet them soak for a few mins in the egg mixture & proceed as with the traditional tortilla.ÌýÌýDon’t be ashamed – we all need shortcuts sometimes & the result is just so good!

• You can add all manner of flavourings to your tortilla if you like.ÌýÌýSimply add to the egg mixture along with the potatoes & onions.ÌýÌýTry small cubes of jamón Serrano or chorizo, cooked petits pois or strips of tinned red pimientos.