Tortilla española (Spanish tortilla)

Julienne the onion very finely. Cook slowly in a little olive oil until very soft and a little caramelised. Set aside

Peel the potatoes and cut into very thin slices using a mandoline (or by hand if you don't have one)

Preheat a deep-fryer to 175°C

Deep-fry the potatoes until completely tender. Drain and set aside

Crack the eggs into a jug and beat together until smooth and combined

Add a dash of oil to a pan and place over a very low heat. Add the potatoes and onions, mix well then add the egg slowly until you get a nice creamy consistency. Allow the mixture to rest until the potato has absorbed some of the egg mixture

Add a small amount of olive oil to a small tortilla pan and place over a medium heat. Add the tortilla mixture to the pan and cook until golden on the underside. Flip over carefully and cook the other side until it is light brown in colour. The inside should remain slightly runny

Serve warm with a sprinkle of flaky sea salt