I’m trying – really trying! – to get back in the mode of recipe writing because it’s so important to me to enable you to re-create my food at home and I love to see your photos. So here we go then, here is the recipe for my gorgeous Spanish tortilla. You can prepare the potato and onion filling in advance so it just takes five minutes to pull everything together for a sunny spring lunch in the garden. It goes beautifully with a crunchy green salad and my Mallorcan smoky tomato and garlic dip.
500g new potatoes, cut in half-cm slices (discard the ends for their lack of beauty)
1 Spanish onion, thinly sliced
Extra-virgin olive oil
A knob of butter
10 large free-range eggs
30g flat leaf parsley, roughly chopped
100g Manchego cheese, finely grated
Sea salt and freshly ground black pepper, to your taste
How I make it
Place the prepared potatoes in a pan, cover with water, add a generous pinch of sea salt and bring to the boil. Cook until they are just soft, around 15 minutes should do it. Drain and set aside to cool.
In the meantime, gently sauté the prepared onion in a drizzle of olive oil and a knob of butter until they are translucent (around 15 minutes). Set aside to cool.
Mix the potatoes and onions together to make a filling. This can be kept in the fridge overnight if you like.
Heat an oven to 180C.
Line a shallow pie dish with baking parchment (this makes it easier to remove when the tortilla is cooked). Evenly distribute the potato and onion mixture across the bottom.
Beat together the eggs, season and add the chopped parsley. Pour over the filling and top with grated Manchego cheese. Bake in the oven for 30 minutes until the tortilla is golden and bubbling at the sides. Remove from the oven and allow to cool for five minutes before serving.