I’ve been making tortillas since I first tried this salty, savoury snack in Spain at the age of 14 on a school exchange. Then, my host parents stuffed an entire tortilla in a piece of baguette an sent m off on a day trip. Now, I prefer to eat mine cut into cubes, speared on a cocktail stick just as they do in the tapacerias of sunny Spain, dotted with a jewel-sized droplet of chilli sauce.
I’ve tried and tested this recipe dozens of times; it’s always a hit. The garlic and spices are not traditional in Spanish omelette, but I think that as smoked paprika is a typical Spanish flavour that it works – and lifts the tortilla from mere egg to something more intriguing.
My top tip? You can never have too much salt. Or oil.
No, this is not a health food..
Three potatoes, thinly sliced and salted
2 large onions, finely sliced
Garlic, peeled and sliced (4 cloves)
Salt and pepper
Sprinkle of cayenne
Sprinkle of smoked paprika
Dry the potatoes. Put in pan with few glugs of olive oil (non virgin), the onion and garlic and cook without browning until soft. This will take a painstaking 45 mins at least, but don’t be tempted to give up too soon – raw potatoes are no joke – they will ruin the flavour of the whole thing.
Whisk 6 eggs in large bowl. Salt. Mix cooked potatoes and onions into bowl until entirely covered. Pour back into pan. Cook on low heat until bottom is firm, not burned! Have a plate on top to speed process.
Put pan under grill to cook gently until top is firm.
When it is done, allow to cool and turn out onto a large plate. You can wrap in foil and store for three days.
Guaranteed to make friends and influence people at parties.