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..

RECIPE
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
6 eggs

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.