Caramelised onion tortilla

Heat oven to 200C/180C fan/gas 6. Using a large frying pan, soften the onions with 1 tbsp olive oil and some seasoning. Cook over a low heat for 20 mins or until golden and caramelised.

Place the potato slices, 3 tbsp olive oil and seasoning onto a large baking tray or 2 small ones and toss them around. Bake for 15 mins until potatoes are soft, but not brown.

Mix the eggs in a large bowl with more seasoning. When the potatoes and onions are done, toss them in and mix well. Add the remaining 1 tbsp oil to a 20cm frying pan, warm it and pour in the egg mixture. Allow to cook slowly over a low heat for 20-25 mins.

When nearly all the liquid egg is gone, you will need to flip it over. Place a plate on top of the pan and invert the tortilla, holding the plate firmly while doing so. Slide the tortilla back into the pan and cook for another 3-4 mins. Alternatively, if you aren’t too confident about flipping and your pan is ovenproof, place the pan under the grill for a few mins until the top is done. Serve cut into wedges, warm or at room temperature.