My pleasure! It makes me want to cry when I see recipes and directions for making tortilla de patatas in cooking shows and books - I've even seen instructions suggesting you can dice or even BOIL potatoes (shudder!).

If you want to play around with the recipe, you could add some chopped garlic (just before the onions brown), or thin slices of capsicum pepper along with the potatoes (although my mum would literally scream at me if she knew I was even suggesting this )- but anything else is veering too far away from being an authentic Tortilla Española.


If an hour is too long for you and you can get hold of good quality potato chips (crisps) that aren't too salty, beat two or three eggs in a large bowl and add the contents of the chip bag, mixing the egg and chips together thoroughly. Leave for at least 10-15 minutes for the chips to soften in the beaten egg (obviously, the salt in the chips will mean you won't need to add any more). If you're aiming for a fast meal, slice some shallots or scallions thinly and fry them in the meantime and once cooked add them to the mixture (if you have longer, just use a small onion). Stir everything together, add to the pan (just a little olive oil will be needed) and cook on both sides.
A Spanish friend (who is an amazing cook) knocks these out as a quick evening snack for his nephews and nieces.