Tortilla Española

Heat oil for deep frying to 120°C. You want to have plenty of space for frying but enough room left to ensure it won’t boil over

Peel the potatoes and slice them to the thickness of a pound coin. Wash very well in cold water to remove excess starch. Drain the potatoes very thoroughly and pat dry

Fry the potatoes in small batches for 5 minutes, or until soft. Drain on paper towels

Beat together the whole eggs with the yolks. Slice the onion to the same thickness as the potatoes

Once your potatoes are all cooked through, heat the oil to 170°C

Carefully add your cooked potatoes back to the oil in small batches. Cook until crisp but not coloured, mixing to ensure even cooking – 1-2 minutes. Drain well on paper towels and repeat with the remaining batches

Once the potatoes are cooked, chop into small pieces while hot. They should be around 1 cm in size but this can be very rustic

Weigh out 110g of the egg mixture and add 80g of chopped crispy potatoes. Mix this thoroughly and leave to soak

Heat the oil to 170°C. Add the sliced onions to the oil in small batches and fry until dark golden brown, stirring frequently

Once the onions are golden, drain on paper towels. They should be slightly crispy. Leave to cool for a couple of minutes, then add 15g to the egg and potato mix with 2g sea salt. Mix thoroughly with a spoon ensuring all the potato and onion is submerged. Let this sit for 1 hour or up to 3 days in the fridge

After 1 hour, the mixture should have thickened significantly. You will need to add a small amount of your remaining egg mixture to loosen it up before cooking. We often describe the desired consistency as mayonnaise: thick but not dry, and slightly loose

Preheat the blini pan on a medium heat with a dash of olive oil, then wipe the pan dry with a paper towel. You should have a light layer of oil all around the pan

Turn the egg mixture out into the pan and use a spoon to level it out. You should hear a gentle sizzle when adding the mixture. You want the pan to be full to the brim but also flat and even

Turn the heat down as low as possible and cook for 1 minute 30 seconds. Once cooked, turn the tortilla out onto a small side plate which has been greased lightly with olive oil. Return to the heat and add the tortilla back to the pan wet side down. Use a spoon to push down any flaps you may get. Cook for a further 1 and a half minutes on low to seal the centre. Turn the tortilla over in the pan again and leave to rest for 5 minutes, then serve