Tortilla espanola

Method

Peel and slice the potatoes into thin rounds, approximately 3mm thick, and slice the onion thinly as well. Heat the olive oil in a large non-stick frying pan over medium heat and add the potatoes and onion, stirring occasionally until tender but not coloured, about 15-20 minutes. Meanwhile, beat the eggs in a bowl with salt and pepper. Once the potatoes are cooked, drain them in a colander, reserving the oil, then fold them gently into the beaten eggs. Wipe out the frying pan, add 2 tablespoons of the reserved oil back in over medium heat, pour in the egg and potato mixture, and cook for 8-10 minutes until the edges are set but the centre remains slightly wet. Slide the tortilla onto a plate, flip it back into the pan, and cook the other side for a further 2-3 minutes until golden. Serve warm or at room temperature, cut into wedges.