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again to set the eggs, turning them out and over precariously half way through to cook the other side. Tortilla cooking to them is such a skill that it has its own pan, never to be used for anything else. Here’s how they have taught us to make that perfect Spanish Tortilla –


Tortilla Serves 6-8 • 2 large Spanish onions, peeled and thinly sliced


• 700g potatoes • 300ml olive oil • 6 free range eggs • Sea salt and black pepper


Peel the potatoes, cut in half length- ways and then across into slices ½cm thick. Toss with ½ teaspoon salt and leave to stand in a colander. Heat the olive oil in a large heavy non-stick frying pan about 25cm in diameter. When the oil is hot, add the onions with a pinch of salt along with the potatoes. Turn the heat right down and cook the potatoes and onions over a low heat for at least 40 minutes so that the mixture gently


the plate. The uncooked side will still be fairly runny so watch out! Off the heat, quickly slide the


softens but doesn’t brown, stirring occasionally until completely tender. Break the eggs into a large mixing


bowl and whisk together. Drain the potato mixture and add


to the eggs in the bowl, mixing gently together with a wooden spoon. Season well. Pour the mixture back in the pan


and cook without stirring still over a low heat for 12-15 minutes or until the underside is golden brown and the tortilla is more than half firm. Then take a large plate of a simi- lar size and rest it over the pan. With both hands and two kitchen


cloths to protect yourself from the heat, Carefully invert the tortilla on to


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tortilla back into the pan runny side down and tuck in the edges. Put the pan back on the heat and cook the tortilla for another 6-8 minutes. Both sides of the tortilla should now be golden brown in colour. The tortilla will be cooked if the middle feels firm to the touch. If it still feels a little soft, continue to cook until it’s firm. Remove from the pan, using a plate


to upturn the tortilla and wear oven gloves or use dry oven cloths when you are doing this. Allow to cool for a few minutes be-


fore cutting into wedges. Serve warm or at room temperature with salad or as part of picnic. Also really good for breakfast!


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