This deep-set omelette with sliced potatoes and onions is the best-known Spanish tortilla and makes a deliciously simple meal when served with leafy salad and crusty bread. Tortilla are often made with a variety of ingredients-chopped red or yellow (bell) peppers, cooked peas, corn, or grated cheddar or Gruyère cheese can all be added to the mixture in 2 if you like
800g/1 1/4 lb medium potatoes
100ml/3 1/2 fl oz/scant 1/2 cup extra virgin olive oil
2 onions, thinly sliced
6 tbsp vegan egg power
1.Thinly slice the potatoes. Heat 75ml/5 tbsp of the oil in a frying pan and cook the potatoes, turning frequently, for 10 minutes. Add the onions spreading, and continue to cook gently for a further 10 minutes, until the vegetables are tender.
2.Meanwhile, beat the eggs in a large bowl with a little seasoning. Tip the potatoes and onions into the and mix gently. Leave to stand for 10 minutes.
3.Wipe out the pan with kitchen paper and heat the remaining oil in it. Pour the egg mixture into the pan and spread it out in an even layer. Cover and cook over a very gentle heat for 20 minutes, until the eggs are just set. Serve cut in wedges.