Simple Spanish tortilla

Method

1. Peel the potatoes and then cut into very thin slices on a mandolin or using a very sharp knife. Pat the slices dry with a clean kitchen cloth.

2. Heat 2 tablespoons of oil in a large frying pan. Add the onions and cook for 5 minutes until softened and translucent. Remove the onion to a plate or bowl from the pan and set aside.

3. Add olive oil into the pan. When hot, add the sliced potato and cook for 10-15 minutes until the slices start turning slightly golden. Take off the heat and leave cool slightly.

4. In a large bowl, beat the eggs and mix in the onion and season well with sea salt and a little black pepper.

5. Pour off most of the cooking oil. Slide the potatoes into the egg mixture. Mix well.

6. Wipe out the pan and place back on a medium-high heat with a little oil.

7. Pour the potato and egg mixture to the pan and leave to cook for around six minutes. Slide a fork underneath the tortilla to check that it is cooked well. It should be dark golden brown. Don’t attempt to flip it if it is only lightly golden.

8. To flip the tortilla, take the pan off the heat and then slide the tortilla on to a large plate (slightly larger than the pan). Drain off any excess oil from the pan and then place inverted over the plate. Using tea towels, flip the pan and plate over so that the tortilla lands back in the pan cooked side facing up.

9. Cook for another 3 to 4 minutes or until it has completely set. Leave to cool a little in the pan for a couple of minutes. Slide onto a serving plate or board and cut into wedges to serve.