Ingredients: 1 Large Spanish onion, finely shredded. 2 Waxy potatoes, peeled and sliced thin. Pinch of finely shredded green bell pepper (optional). 1 Clove of garlic, mashed. 6 Eggs, lightly beaten. 8 Tablespoons Spanish olive oil.

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Served hot or cold, this wonderful tapas dish is actually an omelette and not a Latin American flat bread as the name may suggest.

Heat the oil in a large non-stick skillet over a moderate heat. Add the onion, potatoes and bell pepper and fry gently until the potatoes and onion are cooked through and beginning to brown. Stir in the mashed garlic and fry for a few seconds.

Add salt and black pepper to taste. Drain most of the oil. Add the beaten eggs and stir gently. Fry until the egg starts to lift from the pan at the edges. You have to guess the degree of browning, but a good indicator is the egg partly setting around the edges to 2 cm depth.

Flip the tortilla onto a large flat plate and slide it upside-down back into the fry pan. When the tortilla is set and beginning to brown, transfer it to a clean flat serving plate. Allow to cool slightly or chill before serving. To serve, cut into wedges.