Next level Spanish tortilla

• olive oil↗300ml ml
• large Spanish onion↗1

  finely sliced

• thyme sprigs↗2
• semi-waxy potatoes↗500g g

  thinly sliced using a mandoline (see tip, below)

• free-range eggs↗6
• extra virgin olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the olive oil in a deep non-stick pan, ensuring it is no more than a third full, over a medium heat. Add the sliced onions along with the thyme sprigs, and fry gently for 15-20 mins until golden.

2. 2

   Tip in the potatoes and cook gently for 10 mins until tender but not falling apart. Drain well (reserve the oil to make your next tortilla – keep chilled).

3. 3

   Beat the eggs in a bowl and season well, then add the hot cooked onions and potatoes, and mix well to coat.

4. 4

   Heat the extra virgin olive oil in a 20cm cast iron or non-stick frying pan over a high heat. Pour in the tortilla mixture and swirl until the outside starts to set. Reduce the heat to medium-low and cook for 4-5 mins until starting to set – the bottom and sides should be golden and the centre loose.

5. 5

   Put a board wider than the pan over the top and invert the tortilla onto it. Carefully slide the tortilla back into the pan and set over a low heat.

6. 6

   Use a spatula to tuck in the edges of the tortilla and give it a curved look. Cook for another 2-3 mins (the centre should still be a bit runny), then turn out onto a board and leave to stand for 5 mins before serving.