Sometimes the simplest of dishes are the most difficult to achieve. This is a great dish for everyone to try, then come together for a tasting and debate which one’s the best. Use good quality extra virgin olive oil.


1kg Maris Piper potatoes

1 onion (200g)

4 eggs

Extra virgin olive oil - 100ml

Smoked paprika – pinch

Nutmeg – pinch

Salt and coarse ground black pepper – to taste


Peel and slice the potatoes.

Peel, halve and fine slice the onions into half moons Beat four eggs into a bowl (big enough to hold the potato mix later), add nutmeg and seasoning In a large frying pan, sauté the onions in 50ml olive oil until soft, no colour, add smoked paprika and seasoning. Remove with a slotted spoon, set aside.

In the same pan, sauté the potatoes gently until cooked through, add the rest of the oil if necessary, season as you go. Add the cooked onion back into the potatoes and mix through. With a slotted spoon, add the mix into the beaten egg, fold in gently, save the olive oil. Try and get the potato slices roughly horizontal in the bowl. Leave for a couple of minutes.

Heat up a smaller frying pan with the olive oil left from the potatoes and onion, cast iron is ideal. When it’s hot (not smoking), slide in the potato and onion mix. Shake the pan and press the mix down with a fish slice so it fits snugly in the pan. Cook for a few minutes. Put a plate over the frying pan (use a tea towel to avoid burning) and invert the tortilla onto the plate. Add a little more oil into the pan and slide the tortilla back in to cook the other side. The top should be golden brown at this stage and the plate should be covered in a gooey egg mix. Cook for a few minutes. Cover the pan with the plate again and invert onto it and set aside.

Leave for a couple of minutes to cool slightly, then cover with a clean plate and invert. The top of the tortilla should be glistening. Best eaten at room temperature, not hot, so make it an hour or so before eating. Cut into slices, like a cake or into bite sized squares and stick a skewer into it for easy eating. Every household in Spain has their own closely guarded methodology and ingredients list, I can’t believe I’ve just given you mine.