The Spanish tortilla, or tortilla de patatas ... achieving the perfect texture and that ideal balance between potatoes, egg ...

Fry the potatoes ... pour in the egg mixture then lower the heat, when the egg begins to cook, loosen around the edge continue to cook shaking the pan occasionally. When the tortilla is well ...

Traditionally it wouldn’t be new season potatoes used in this dish – it ... Remove from the heat, add the eggs and stir until evenly mixed. Pour the egg mixture into a 20cm/8in non-stick ...

Tortilla, or Spanish omelette, can be served as a main course or, because it is good served cold, it makes excellent picnic food. In Spain they serve it as tapas, cut into small cubes and speared ...

Remove the eggs from the skillet and keep them warm. Heat the oil in the skillet over medium-high heat. Add the potatoes and cook for 10 minutes or until they're browned, stirring often.