This is properly known as a tortilla: a flat omelette deliciously fattened with slices of olive oil-coated potato and fried onion. If you must, you can chuck other things, such as bits of chorizo sausage, roast or grilled red pepper, artichoke, ham, bacon, prosciutto, chilli or paprika. But it's delicious just as it is.

Ingredients:
4 large eggs
250 ml olive oil
1 onion, chopped
1 clove garlic, finely chopped
350 gm small potatoes, peeled and cut lengthways
Salt and Pepper

Procedure:
Heat the olive oil in a 25cm-diameter, shallow frying pan and fry the onion and garlic over a very gentle heat until translucent, but not coloured. Next, add the slices of potato and a sprinkling of salt, cover with a large saucepan lid and gently stew (without frying) until the potatoes are tender right through - this should take about 20 minutes. Remove the potato and onion and drain on kitchen roll, then tip the oil out of the pan and keep for later.

Next, lightly beat the egg, put 2 tsp of the oil back in the pan and place on a medium heat. Add the potatoes and onion, season, then pour over the beaten egg. Shake the pan gently, but firmly, at regular intervals once the mixture has begun to set, in order to prevent sticking and burning. Reduce the heat to medium-low and cook for a further three minutes. Keep running a knife around the edges of the omelette, freeing its edges from the sides of the pan.

There are two ways to cook the other side. The first is to place a large plate over the top of the pan and, holding the pan in your right hand with your left held firmly on top of the plate, invert the tortilla on to it. Add another touch of oil to the pan and slide the tortilla back in, uncooked side down. Cook for about three minutes on a low heat, giving it a nudge from time to time to make sure it's not sticking and burning.

The second method is not to flip the tortilla at all. Instead, slip the pan under a preheated grill for a minute or two until the uncooked side starts to set. When ready, the tortilla should be soft or even slightly runny at its centre - not rock solid. Season, and eat with gusto!