Tortilla Espanola

Many of you will know that we spent three months this winter traveling around the beautiful countryside of Andalusia. The province has a unique cuisine which takes some beating and easily made up for the terrible weather we had! We were expecting sunshine in January,February and March but were deluged with rain instead - more rain in fact fell in the first five weeks than in the previous five years! Anyway that did not stop us enjoying ourselves and doing what we do best - searching out great recipes for our cooking school!! Here is a delicious little dish which has always got a place in my heart probably owing to the main ingredient potatoes!!

Ingredients for 4 persons:

1 lb. potatoes peeled and cut into small dice
6 large organic eggs
Half cup olive oil
sea salt
black pepper

Method

In a large pan fry the diced potatoes until tender, then drain and transfer to a bowl. Keep warm. Heat more olive oil in the pan. Beat the eggs with the pepper and pour them over the potatoes. Pour the complete mixture into the hot pan and cook for a few minutes. Add the sea salt and continue until the liquid egg has solidified at the top. Cover the pan with a plate, flip it over and return the "wet" side to the pan and continue the cooking process adding a little extra oil as required. All done when no liquid to be seen.

Serve the tortilla warm hot or cold and with your preferred sauces and salads. This dish is simply amazing in its versatility and in Spain there are regional differences adding cheeses, herbs and bacon to the process. I love it with mushrooms but do try it simply with potatoes and eggs to get you started. It will also keep in the fridge for up to three days, great for picnics and those hungry kids on holiday!