The traditional Spanish Potato Omelette, or “tortilla de patatas”, is perfect as a meal, as part of a tapas dish or for breakfast. Served with or without a twist, it’s always good.

Ingredients for four

5 firm potatoes 1 onion 1 dl olive oil 6 eggs 1 tsp sugar salt and black pepper

Tip:Instead of the messy and even frying technique* of the Yleens, you can use the “frying technique”;Instead of using a more messy or even flammable method of baking, you can cook the potato omelette and bake it in the oven at 200C for 15 minutes.

Chop the onion and cut the potatoes into small cubes.

Soak the pan in oil. Sauté the onion for a few minutes.

Then add the potatoes to the pan and fry until soft. The potatoes should brown slightly.

Stir in the egg and seasonings. Pour into the pan. Turn the heat down to half power.

Remove the lid from the pan and cook the potato and egg mixture until the top half has coagulated.

Remove the lid from the pan and place the omelette on a plate. Toss in a circle and slide the potato omelette back into the pan*. Bake for another 10 minutes on the other side with the lid on.

Simmer for at least 20 minutes in the pan and serve.

Serve.