Spanish tortilla like a pro

Monika Linton, founder of the Spanish Brindisa restaurants, shows us how to make this dish.

PEEL and slice 1kg potatoes. On a low heat, fry 1 onion, sliced into half-rings, in 50ml olive oil. Cook for 30 minutes until golden. Remove onions to a bowl. Add 200ml oil to pan and raise to medium heat. Add potatoes, season and cook for 20 minutes. Heat 60ml oil in an omelette pan. Beat 7 eggs, season and add to the potatoes and onions. Pour mixture into the pan and cook for 10 minutes, then 5 minutes on the other side.