Serves 2 as a main dish or 4 as a starter
Preparation and cooking time: 45 minutes
8 tablespoons olive oil
6 medium size potatoes, peeled and diced or sliced finely
½ large Spanish onion or 1 onion, chopped finely
6 eggs
salt
Heat the oil in a 20 cm (8 inch) omelette or frying pan. Fry the potatoes and onion gently in the oil for about 20 minutes. The vegetables should soften and cook through, but not colour.
Transfer the potatoes and onion to a bowl.
Beat the eggs lightly with a little salt and add them to the potato mixture. Pour most of the oil out of the pan, leaving only a tablespoon or two, heat it again and tip in the egg mixture. Fry gently for about 10 minutes until the eggs begin to look set. The heat should be low or the base will burn before the eggs are ready. As it cooks neaten the sides with a spatula to build up a deep, straight edge. Slide it out onto a plate, then invert it back into the pan and cook the other side for about 5 minutes. A little more oil in the pan may be necessary. Drain well.
Serve warm, cut into neat squares for tapas, or quarters if it is to be the centrepiece of the meal. If this is the case, serve a few slices of Serrano or prosciutto ham and chorizo or salami as a starter, and accompany the tortilla with the classic Spanish salad of cos lettuce, tomato, cucumber, Spanish onion and olives, dressed with olive oil, wine vinegar and salt.
Enjoy!