Spanish Style Tortilla (Rae’s Version)

Serves 1

Ingredients

1 small/medium sized potato

Half an onion

2 eggs

Knob of butter

Method

1. Cut the onion into thin slices.
2. Heat the butter over low heat in a small frying pan and once melted add the onions. Cook on a low heat and stir regularly.
3. While the onion is cooking, heat a small saucepan of water until boiling.
4. Peel the potato and cut into small cubes (1-2cm). Add the the pan and cook for 10 minutes
5. Drain in a colander and leave for a few minutes to make sure all the water is drained away
6. Place the cooked potatoes in a mixing bowl and crush with a fork. They should be broken up or crushed rather than mashed
7. By this time the onions should be softened. Remove these from the heat and add to the bowl (you can re-use this pan to make the tortilla)
8. Season with plenty of salt and pepper. Add the two eggs and loosely whisk together with a fork.
9. Add a little more butter to the frying pan and melt on a low heat. Add the egg/potato/onion mixture to the pan. It should spread out to the edges of the pan but if the mixture is a bit thicker you may need to spread it out a little with a spatula.
10. Cook on a low heat until the tortilla moves as one piece when you shake the pan slightly. This usually takes around 6-8 minutes. 
11. Once you are confident the tortilla is in once solid piece its time to flip it. I find the best way to do do this is to slide it out (same way up) onto lid of the frying pan so the uncooked side is still facing upwards. You can then flip it back into the pan so the uncooked side is on the bottom.
12. Cook for a further 5 minutes or until the middle is hot.
13. Serve with your choice of sauce and/or salad.