ANGELA GRAY

Tortilla

Ingredients
1 large onion, peeled and sliced thinly
300g potatoes (waxy) washed and cubed
Sunflower oil for frying
5 tablespoons olive oil
3 organic or free-range eggs
Sea salt and pepper

Method
Place the onion in a sieve over a bowl, mix with ½ teaspoon of salt and leave whilst you cook the potatoes.
Half fill a medium saucepan with sunflower oil and place over a medium heat. Make sure the potatoes are dry, add one to test the oil, it should sizzle gently, but not colour- add the rest of the potatoes, fry gently until soft.
Strain through a sieve reserving the oil for another occasion.
Meanwhile heat the olive oil in a frying pan, add the onions and cook over a low heat for about 20 minutes- they should be soft, sweet and golden. Drain and reserve the oil.
Break the eggs into a bowl, whisk lightly and add ¼ teaspoon of pepper, add the potatoes and onions, mix gently.
Pour the reserved onion oil into a clean pan, turn up the heat until it starts to smoke. Pour in the mixture, shaking the pan with the other hand. Reduce the heat to low, and cook for 3-5 minutes until the underside is golden brown.
Remove from the heat, place a plate over the pan, then using 2 cloths take each side of the pan and invert the tortilla.
Place the pan back on the heat, add a little more olive oil, heat until smoking, then carefully slide the tortilla back in the pan to cook the other side.
When firm to the touch in the middle, slide onto a serving plate, rest for 5 minutes before cutting.