INGREDIENTS
6 free-range eggs
10–12 new potatoes, halved
1 large red onion, thinly sliced
200ml vegetable oil, for shallow frying
Salt and pepper
Fresh flat-leaf parsley, roughly chopped, to serve

METHOD
Heat the olive oil in a 10-inch non-stick skillet over a medium heat.
Add the potatoes, then reduce the heat slightly and cook gently until tender and beginning to turn crisp around the edges.
Using a slotted spoon, transfer the potatoes onto kitchen paper to drain away any excess oil.
Add the sliced red onion to the same skillet and fry until softened with lightly crisp edges.
Remove and drain on kitchen paper alongside the potatoes.

In a large bowl, whisk the eggs and season with salt and pepper.
Fold in the cooked potatoes and onions, making sure everything is evenly coated.
Leave the mixture to rest for 10–15 minutes — this helps give the tortilla its rich, silky texture.

Carefully pour away the remaining oil from the skillet.
Add 2 tablespoons of the reserved oil back into the pan and place it over a medium-high heat.
Pour in the egg mixture and cook for 5–6 minutes, until the edges begin to set.
Meanwhile, preheat the grill to medium.
Transfer the skillet under the grill and cook until the top is set and is lightly browned.

Remove from the heat and allow to cool.
Run a knife gently around the edges to loosen it from the pan.
Place a plate over the skillet and carefully invert the tortilla onto the plate.
Using a second plate, flip it back over so the golden top is facing upwards.
Finish with chopped parsley, then slice and serve with a crisp mixed salad and your favourite dressing.