Every Spaniard has got a recipe for this classic potato tortilla dish and they’re all slightly different. This is mine and, while you could be a bit healthier and boil the potatoes, I’m not sure you can better the taste of potatoes gently cooked in olive oil.
5 tbsp olive oil
2 medium potatoes
1 onion, sliced
6 eggs, beaten
Slice the potatoes to the thickness of a £1 coin. Heat 4 tbsp olive oil in a large non-stick frying pan. Add half the potatoes and half the onion (so you don’t overcrowd the pan) and gently cook until the potatoes are cooked through – they should be translucent and nearly golden rather than browned and crisp. Remove to a bowl with a slotted spoon, then repeat for the remaining potato and onion, adding a little more oil if needed. Leave until cool enough to touch.
Season the eggs and carefully mix through the potatoes and onions, taking care not to break up the slices. Place your smallest (preferably non-stick) frying pan over a low heat. Heat the remaining 1 tbsp oil in the pan, then pour in the egg and potato mixture. Cook slowly until the eggs are almost set, about 10 mins, then pop under a medium-heat grill and cook until all the egg mixture is set. Slide onto a plate, cut into bite-size pieces and serve.