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30 | Gazette Life | May 2026GAZETTE | RECIPETORTILLA ESPA%u00d1OLAA simple guide to one of Spain%u2019s favourite dishes.The tortilla is one of the cornerstones of Spanish cooking. Although sometimes called an omelette, it is nothing like the French version- thicker, denser and served in slices like a cake. It%u2019s one of the most popular tapas dishes, and it%u2019s well worth learning how to get it right.Spain and its chefs are divided into cebollistas (those who like onions in their tortilla) and sincebollistas (antionionists) and arguments are fierce. Some heretics even add chopped ham or chorizo or other ingredients. It%u2019s up to you. METHOD1. Peel the potatoes and cut them into smallish chunks by hand with a paring knife.2. Put a centimetre of oil in the pan, add the potatoes, season with salt and turn the cooker on. Stir frequently and be sure not to brown the potatoes too INGREDIENTS %u2022 7 eggs%u2022 Two large potatoes%u2022 One large onion %u2022 Plenty of olive oil. EQUIPMENT%u2022 A 22-24 cm nonstick frying pan%u2022 A silicon spatula.%u2022 Three glass bowls%u2022 A metal sieve%u2022 A potato peeler%u2022 A plate slightly larger than the frying pan %u2022 Kitchen papersoon. While you%u2019re doing this, chop the onion roughly, crack the eggs into a separate bowl and beat them gently without introducing too much air. Once the potatoes are soft (around 20 minutes), turn the heat up and cook until slightly golden.3. Strain the potatoes and put to one side in a bowl. Using the drained oil, fry the onion until soft and almost transparent. Add oil if required. Drain and add onions to the potatoes. Leave this mixture to cool for at least 15 minutes.4. Now, stir the beaten egg into the potato and onion mixture, return oil to the pan and bring to a medium heat. Add the mixture to the pan and do not stir. Lightly oil the plate. Loosen the edges of the tortilla with a spatula, and shake the pan a little to ensure it moves around. When you see the underside edges of the tortilla turning golden, place the plate upside down over the pan, protect your hands with a teatowel and flip the tortilla onto the plate over the sink. 5. Gently ease the tortilla back into the pan and cook for a further three minutes. 6. Slide it out onto a plate, allow it to cool until it%u2019s warm and serve. Chef%u2019s tip: Some like their tortilla firm and set, others prefer them soft and oozy %u2013 almost uncooked at times. For softer tortillas, flip early, after a minute or two, and often, twice on each side, until the tortillas is firm but not golden