A well-made Spanish tortilla is dangerously Moorish and satisfying.
The trick is to almost deep fry the onion and potato in olive oil before adding them to the egg mixture. Both ingredients take on the flavour of the oil and become meltingly soft. A tortilla should be less like an omelette with potato in it and more like potato and onion held together with eggs.

Serves 4

Ingredients:

750gm potatoes, washed, peeled and diced into 1 cm dice
2 brown onions, finely sliced
375ml olive oil
100gm Chorizo, diced
4 eggs
150ml cream
1 tbs flat leaf parsley, chopped
salt and pepper
For the Salsa:
250gm roma tomatoes, diced
2tbs baby capers
1tbs flat leaf parsley, chopped
2tbs extra virgin olive oil
1tbs red wine vinegar
salt and pepper

Method:

Heat the olive oil in a large saucepan until it is moderately hot.
Add the sliced onions and fry until they are soft and starting to colour.
Strain the onions and return the oil to the saucepan.
Add the diced potato and fry over a medium heat until they are starting to soften but still holding their shape.
Drain the potato in a colander for a few minutes to remove all of the oil.
(I keep the remaining oil in a jar in the fridge to use for frying or for the next tortilla)
Whisk together the eggs, cream, diced chorizo, parsley and salt and pepper and stir in the potatoes and onions until well combined.
Pour the mixture into a well oiled, 24cm ovenproof frying pan or a baking tray lined with baking paper.
Bake at 180 degrees C for about 20 minutes, or until the egg is just set and the top of the tortilla is lightly browned.
Mix together all of the salsa ingredients and check the seasoning.
Cut the tortilla into wedges and serve with the tomato salsa on the side.