Potato Tortilla

IN Spain, tortilla is not just a dish it’s a way of life.

Tortillas or flat omelettes (not to be confused with Mexican tortillas which is a flat bread) are loved by Spaniards and tourists alike.

You’ll be offered them in every home, in the most elegant restaurants and the most run-down establishments — no picnic would be complete without a tortilla and every tapas bar will have appetising wedges of tortilla on display. People even eat it at the cinema. Tortilla de Patatas sounds simple but its not as easy to make to perfection as you might think.

Serves 6-8

8-9 eggs, free range and organic

14oz (400g) diced potato (1.5cm)

6oz (175g) diced onion

3fl oz (75ml) extra virgin olive oil

2-3 cloves garlic, crushed

1 tsp salt and freshly ground pepper

The secret of success is to use enough oil. Put a generous (2.5cm) 1 inch of olive oil into a frying pan. Fry the potatoes and onions in the hot oil for about 5-7 minutes. Add the crushed garlic and cook until the potatoes are golden on the outside and soft in the middle. Drain off the excess oil from the potatoes.

Whisk the eggs in a bowl, add a teaspoon of salt and freshly ground pepper. Add the potato and onion mixture. Put 2 tablespoons of oil back into the pan, when it begins to sizzle pour in the egg mixture then lower the heat, when the egg begins to cook, loosen around the edge continue to cook shaking the pan occasionally.

When the tortilla is well set and golden underneath, cover the pan with an oiled plate and turn it out, be careful not to burn your hand. Add a little more oil to the frying pan if necessary. Slide the tortilla back in cooked side uppermost. Cook until firm but still slightly moist in the centre. Serve hot or at room temperature cut into wedges.