Tortilla Espanola

This has to be the most popular dish in Spain and for good reason, it is filling flavoursome and cheap to make. I make a couple every week, they are delicious hot but I tend to put them in the fridge to have as a midnight snack, as Tapas or a slice between meals.

As in every dish you need very fresh ingredients so only the freshest eggs. The secret is to have lots of onions and potatoes and really very little egg.
Start in a non stick frying pan with about 1cm of Olive Oil on a medium heat add chopped onions and slices of potatoes and let them gently cook for around half an hour breaking the Potatoes with a wooden spoon. It won't look the most appetising as it will go a brownish colour and look a bit of a mush.
Take it off the heat and drain the mixture onto some kitchen paper and let it cool slightly.
In a bowl break a fresh egg and beat with a fork and season with Rock salt and Pepper, I add some chopped Parsley and Tarragon but that is not traditional.
Add the Potato and Onion Mixture to the bowl and mix together.
Take a small non stick frying pan, one with rounded edges add 1tsp of Olive Oil over a medium heat and add the mixture,takes about 2 minutes gently push the side of the Tortilla with a spatula to help round the edge.
Invert the Tortilla onto a plate, slide it back into the pan to cook the other side again around 2 minutes.
It should be runny in the middle. Eat straight away with some seasoning or put in the fridge and serve cold. Delicious.