River Cottage

Peel, thinly and finely chop/dice potatoes. You have free rein here, they can be sliced or diced or a mixture of the two.

Finely chop the onion. (Tip from Nati, "cuanto más cebolla echas, más jugosa sale."the more onion you miss, the more juices you get")

Gently heat the olive oil in the pan and add the potato and onion - they should be completely immersed. Cook gently so the potato softens without browning, about 20 min's.

Drain the mixture from the oil into a colander over a bowl to catch the drips and maybe wipe the pan with some kitchen roll.

In a large bowl, lightly beat the eggs with some salt and add the potato and onion.

Heat a little of the oil back in the pan and tip in the mixture.

Cook over a low heat without browning too much on the bottom until it's half-set.

Invert a plate just bigger than the frying-pan over it and deftly (!) turn the tortllla. Add a touch more oil to the pan and slide the tortilla back in to cook the other side.

Poke down all around with a saucer to achieve that Spanish tapas bar look. Cook gently more for a couple of minutes if you like your tortilla still runny in the middle (me) or more if not (my cousins).