TORTILLA

Ingredients

600g potatoes, peeled and cut into 1cm dice

1 onion, peeled and finely sliced

2 tbsp chopped fresh wild garlic (optional)

6 free-range eggs

Salt and pepper

Olive oil

Method

Heat the oven to 180C/350F/Gas mark 4.

Put the potato cubes and onions in a large bowl and toss together with 6tbsp olive oil. Season well.

Heat a large frying pan and add the potato mixture. Cook slowly until the potatoes are tender but not coloured and the onions are soft. Drain through a colander to get rid of any excess oil.

Put the pan back on the heat with 2 tbsp oil and heat. Beat the eggs together with the wild garlic (if using) and add the potato mixture. Season well. Stir all together, and pour into the pan.

Cook gently for 5 minutes to set the eggs on the base. Place in the oven for 20 minutes until the tortilla is set. Put a large plate over the pan and turn out. Cool to room temperature and cut into wedges.

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