(adapted from Moro-The Cookbook by Sam and Sam Clark)
2 large Spanish Onions
700g (1+1/2 lb) Potatoes
10 tablespoons Olive Oil
6 tablespoons Sunflower Oil
6 Large Eggs(Free Range)
Black Pepper and Salt

Peel and slice the onions thinly.
Peel and chop the potatoes into dice and soak in cold water.
Use a large heavy pan and cook the sliced onions in the olive oil on a low heat for 30 to 45 mts. until very soft and melting. Stir from time to time to ensure they don’t brown or stick.Drain them off the oil and put to one side.
Drain and dry off the potatoes and cook these gently in a pan in the sunflower oil until cooked through.(The initial soaking is to get rid of the starch on the outside of the potatoes to stop them sticking together)
Ideally the potatoes shouldn’t brown.Strain them off the oil .
Beat the eggs up well together in a large bowl.
Season with the salt and black pepper.Add the potatoes and onions.
Pour the reserved onion oil back into the pan and heat until very hot.
Pour on the egg mixture , reduce the heat and shake the pan to cook the mixture through.Once the mixture is golden brown at the bottom the time has come to turn it over. Do this carefully!
Place a large plate over the pan and with a cloth in each hand flip the pan over onto the plate,then slide the tortilla back on the pan with the uncooked side at the bottom. Cook for a further 3 mts at high.
(If that procedure sounds too scarey you can finish the tortilla in the pan under a hot grill)
Remove onto a plate and serve hot in slices with some salad or cut into diamond shapes and have warm or cold as a starter . It also makes terrific picnic food.