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This is probably the most popular and loved dish in Spain. It is one of those recipes cooked slightly differently in every Spanish home. I don’t think I’ve ever used a recipe to make this but some how it always tastes delicious. Some people don’t like adding onions, some mash their potatoes, but I’m telling you this is the nicest way to make it – and I think I have tried them all!

Ingredients

You have to be a little practical with these ingredients. If you feel like you need to add an extra egg then go with your feeling. Just make sure that it doesn’t look like there are too many potatoes or not enough eggs.

• 8 free range medium eggs (PS. Spain has not yet introduced a free range variety in standard supermarkets!)
• 750g nice potatoes
• 200g onion
• Sea salt
• A splash of olive oil

Preparation

1. Peel the potatoes and slice them very thinly so that you have nice round think slices
2. Finely slice the onions
3. Heat a splash of olive oil in a frying pan and fry the potatoes and onions until cooked, don’t let them brown but don’t let them over cook
4. Beat the eggs until you see a little bit of froth forming which will help make the tortilla spongier
5. When the potatoes and onions are ready take them out of the pan and drain any excess oil
6. Mix the cooked onions and potatoes with the eggs and season
7. Let the mixture stand for 5-10 minutes
8. Now get the pan ready in which you want to cook your tortilla. A medium sized non-stick frying pan will do. Think of what size you want and how thick you want your tortilla to be.
9. Put the pan on a medium-high heat and then add the mixture.

Note. The trick is to wait until the egg isn’t too runny before you flip it over

1. Once you think you’re ready, be a little careful with this step. I usually put a plate over the pan, turn it over a dry clean surface in case any of the ingredients drop out, and then and then slip the tortilla back into the pan
2. Let the tortilla cook until golden brown and set

Now the important point of how to eat the tortilla: some people like it cold, some people like it warm. It can be eaten any way you like. With french bread, no bread, ketchup, it is extremely adaptable and will not last long in your kitchen. My favourite is a bocadillo, a sandwich made with baguette bread sandwich with a little ketcup.