A perfect recipe for breakfast luch or dinner.
Serves 6
■ 200g (7oz) new potatoes,
cooked and cooled
■ 50ml (13⁄4fl oz) olive oil
■ 2 large onions, sliced
■ 4 garlic cloves, crushed
■ 1 chilli (optional)
■ 1 small bunch chives, finely sliced
■ Sea salt and pepper
■ 12 eggs, beaten
Slice the potatoes and fry them gently for 10 minutes in olive oil until just brown. Toss the onions and garlic in, too, and cook for another 10 minutes. Now add the chilli and chives. Season the eggs well and pour them into the heavy, non-stick pan, gently stirring with a wooden spoon or spatula.
Once the mixture starts to cook, stop stirring and put the pan over the gentlest heat you can. Ten minutes later, the omelette will be set about three quarters of the way through and runny on top. Shake the pan to make sure it will release, then place a plate over the top. Turn the tortilla on to the plate and slide it back into the pan to finish cooking the other side.

  • Mimi Gatti

    I take issue with Mike Robinson’s recipe for tortilla. Firstly, new potatoes are not suitable for this dish; King Edwards or similar will do. Secondly, the spuds should never be precooked; they should be sliced thinly when raw and stewed in copious amounts of olive oil, very slowly, until cooked without browning. This can easily take up to an hour. Thirdly, neither chilli nor chives stand to improve the dish so must not be included. I do not suggest that the traditional tortilla must be impervious to change; I do suggest, however, that any changes made serve to enhance it not detract from its splendour.