Instructions: Peel and cut the onion in half then thinly slice each half and separate the layers into halfmoon shapes.

Thinly pare the potatoes using a potato peeler and slice them into thin rounds you have to work pretty quickly here because you dont want the slices to brown.

When they are sliced rub them in a clean tea cloth to get them as dry as possible.

Heat 2 tablespoons of the olive oil in the frying pan and when its smoking hot add the potatoes and onions.

Toss them around in the oil to get a good coating then turn the heat right down to its lowest setting add a generous sprinkling of salt and pepper put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes or until tender.

Turn them over halfway through and shake the pan from time to time as they are not supposed to brown very much but just gently stew in the oil.

Break the eggs into a large bowl and using a fork whisk them lightly its important not to overbear them.

Add some seasoning.

When the onions and potatoes are cooked quickly transfer them to the eggs in the bowl.

Put the frying pan back on the heat add the rest of the oil and turn the heat back up to medium.

Mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately.

Now forget all about French omelettes and be patient because its going to take 20 to 25 minutes to cook slowly uncovered.

Every now and then draw the edge in gently with a palette knife as this will give it a lovely rounded edge.

When there is virtually no liquid egg left on the surface of the omelette place a flat lid or plate over the pan invert it turning the pan over and put it back on the heat and use the palette knife to gently ease the omelette back in.

Give it about 2 minutes more then turn the heat off and leave it for a further 5 minutes to settle.

It should then be cooked through but still moist in the centre.

Serve hot or cold cut in wedges with a salad and a glass of Rioja its brilliant.

I sometimes marvel how it is that three basic very inexpensive ingredients eggs onions and potatoes can be transformed into something so utterly sublime. Yet its simply the way the Spanish make their omelettes. A Spanish omelette or tortilla is not better than a French one and it certainly takes longer to make but in this age of complicated overstated fussy food its a joy to know that simplicity can still win the day. A well made tortilla served with a salad and a bottle of wine can give two or more people a luxury meal at any time and at a very low cost.

Tortilla can be served as a main course or because it is good served cold it makes excellent picnic food cut into wedges and wrapped in clingfilm. In Spain they serve it as tapas cut into small cubes and speared with cocktail sticks lovely with chilled amontillado sherry. The Spanish also serve tortilla sandwiched between chunks of crusty bread sounds yummy but very fattening!

Points to note. The size of the frying pan is important: a base measurement of 200mm diameter is about right for two to three people. If using a larger pan for more people it should not be too heavy because you need to turn the omelette out using both hands. Use a nonstick pan if you dont have a wellseasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan.

See also open faced flat omelettes info.

Serves 2

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