Crack the eggs into the bowl and whisk
Cut the potatoes into large chunks and fry until soft but not crispy
Chop the onions and add to the frying pan, keep on a low heat until onions are soft
Add the content of the frying pan to the large bowl with the eggs in and whisk. The eggs may start to cook so be quick but fairly delicate with the mixture, again try and get as much air into the mixture as possible
Add chorizo if you desire
Pour the mixture back into the frying pan, low-medium heat, you dont want it to burn so you cant turn it over and leave. Do not play around with it; it will set.
After a few minutes move the pan and it should start to move around in the pan (like a pancake would) if not then use a spatula to loosen the edges.
Put pan back on the hob and slowly transfer the tortilla back into pan so the uncooked side is now in the pan. Again, wait until you can move it around in the pan and underside is cooked.
Transfer onto a serving dish and enjoy!
Whisk to your heart's content, the more air into the mixture the fluffier your tortilla!
Many say finely chop the onions and potatoes, but authentic Spaniards would keep it rustic so keep the chopping of the onions and potatoes to fairly medium sliced chunks.
In England, Spanish tortillas are cooked all the way through, traditionally, the inside should still be moist and the egg slightly gooey but this is completely up to the individual! The gooier the better I say!
This will serve 4 as a main and 8 as a lovely tapas dish. Ketchup optional!
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