Spanish Tortilla

This is an authentic Spanish Tortilla recipe - as taught to me by my good friends from Mardid, Carlos & Alberto. We had quite a few laughs the first time I tried it. There are literally thousands of different recipes for this seemingly simple dish, so try out some variations and additions - like using garlic-infused oil, or adding herbs, chargrilled peppers or chorizo to the mix. Slow cooking is essential, so it's not a quick dish to prepare - you simply can't rush a good tortilla. This recipe feeds 6 people as a main course, or double that if you're having a Spanish-themed meal with more tapas. Before you start, make sure you have a good non-stick pan - around 7"- 8" in diameter - and a large plate that's a good couple of inches wider.

Ingredients: 6 very fresh organic medium eggs; 3 medium-sized potatoes; 2 large onions; 200ml olive oil; salt and a good grind of black pepper.

Method: Finely slice the onions and peel and cube the potatoes into 1" x 1/2" chunks, drying off well in a dish towel. Pour the oil into a bowl and add the onions and potatoes, mixing them together well. It seems like a lot of oil, but you can collect the drained oil at the end of cooking and re-use it for future tortillas - the Spanish even have special ceramic pots for this purpose. Place a large frying pan on the hob, on a low heat and add the potatoes/onion mixture along with all the oil. The oil should cover the potatoes and onions - if it doesn't, add some more. Leave to cook for around 30-35 minutes. The heat should be low enough for the mixture not to brown. Test the potatoes with a sharp knife, and if they're cooked, remove the mixture from the pan, straining off the oil (reserving it). Leave to cool a little. In a seperate bowl lightly whisk the eggs with the salt and pepper. Then tip in the potatoes/onions and mix well together. Place a small drizzle of the reserved oil into an 7"- 8" non-stick frying pan and tip in the eggy mixture over a low heat. Leave for a good 5 minutes. Now the tricky (fun) bit. Remove the pan from the heat - best to do this next bit over the sink, just in case! Lay a large plate (at least 10" in diameter, so it overlaps the frying pan) upside down over the top of the pan. Holding the pan handle firmly with one hand and the plate in place with the other, spin the pan round quickly so the contents fall flat out from the pan onto the plate (and not into the sink or onto the floor). Place the pan back on the hob and carefully slide the tortilla, runny-side down, back into the pan, to cook the other side. This may take a little practise - hence the advice about spinning it over the sink. Once perfected though, it makes for far more impressive kitchen theatre than simply flipping pancakes. After 5 more minutes, repeat this process - it will be easier the 2nd time as the tortilla should be holding its shape better - and practise makes perfect. Keep repeating until the tortilla is solid to the touch in the centre and cooked through. Finally, flip the tortilla out onto a serving plate and leave to cool. Best served at room temperature, al-fresco, with a mixed salad, some crusty bread and a glass of chilled white Rioja. Salud!