SPANISH: TORTILLA ESPANOLA

1. Heat a 1-1.5cm (½in) depth of olive oil in a deep, frying pan. Add the onions and cook slowly for about 30 minutes until soft and golden. Peel the potatoes and slice into 1cm (½in) rounds.

2. Add the potatoes to the onions and turn up the heat a little. Cook until the potatoes are soft and golden, but not crispy, breaking them up with the spatula and stirring frequently. When the mixture is a dark brown mush, take off the heat and drain well on kitchen paper. Let cool slightly.

3. Beat the eggs in a bowl. Add the potato and onion mix and season well with salt and pepper. Heat 1tsp olive oil in a non-stick blini pan over a medium heat and add a sixth of the mixture. Cook for about 2 minutes, gently pushing the back of the spatula around the edge of the tortilla to create a rounded edge.

4. Invert the tortilla on to a plate, then slide back into the pan and cook on the other side for 1½-2 minutes - it should still be nice and runny in the middle. Turn out on to a warm plate; keep warm. Repeat to make the rest of the tortillas, then serve at once. We prefer to eat tortilla hot, but a good tortilla will also be enjoyable cold or at room temperature.