Tortillas Espagnol

3 tbsp olive oil
1 large onion, thinly sliced
350g small potatoes
6 eggs
Salt & pepper

Heat 2tbsp of the oil in a non-stick frying pan with a base about 20cm wide.
Add the onion and sauté for about 5min until soft and but not coloured.
Thinly slice the potatoes with a food processor.
Dry well and add to the pan, tossing to combine.
Season generously, reduce the heat and cover - leave to cook for 20-25min. Turn over once or twice and shake occasionally.

Break the eggs into a large bowl, season and whisk with a fork. When the onion and potatoes are ready, drain the excess oil and put into the beaten eggs.
Wipe the pan, and heat the remaining oil. Tip the potato/egg mixture in, pressing it down gently.
Reduce the heat to it's lowest setting and cook for 15-20min.
When there is virtually no liquid egg left on top, flip it (invert onto a plate and put back into the pan) and cook for a further 5min.
Turn off the heat and leave for 5min.

Serve hot or cold.