Instructions: Pour a thin layer of olive oil into a wide heavybased frying pan.

Pile in all the potato and onion then pour over enough oil (I use a mix of olive and sunflower) to just about cover.

Cover with a lid and stew very gently over a low flame until the vegetables are tender.

Allow at least half an hour.

The potato and onion should just be meltingly tender not brown.

Lift out with a slotted spoon and drain on kitchen paper.

Put in a bowl with the eggs garlic salt and pepper.

Leave for 15 to 30 minutes.

Heat 3 tablespoons of the oil used for stewing the potatoes in a 230 to 300mm frying pan over a medium heat.

Tip in the egg and potato mixture and smooth down.

Cook until threesuarters set.

The sides should be a rich brown when eased from the pan.

Finish by browning under the grill.

Check that the tortilla is just set through but still moist.

Cool for a few minutes in the pan then turn out.

Serve cold in wedges.

Serves 4 as a main course 8 as a snack

Sophies notes
You dont have to cook thepotatoes in oil but if you boil them the tortilla wont taste half as good. You can add extras such as grilled skinned pepper strips or diced ham or chorizo but I find the plain version is best.

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