|Made in Baquera|
Use a non-stick pan. Slice the onion and fry in the oil with garlic, chilli flakes, chorizo and or bacon until translucent. Add the potatoes and allow them to soak up some of the flavoured oil. Season the dry ingredients. Meanwhile whisk the eggs with milk and butter, season and pour over. Make sure the egg penetrates through all the ingredients. Cook on a low heat to avoid burning the base of the tortilla which will become the top. After a few minutes switch the heat source to the top by placing the pan under a grill. When almost cooked (that is the egg is solid) remove from the heat. The residue heat will continue the cooking process. Allow to cool slightly. Run a knife around the edge of the pan. Take a large plate and place upside down over the pan. Quickly flick the tortilla onto the plate. This is always a heart stopping moment but hopefully you will have a lovely round and slightly browned tortilla cake. One final suggestion. Cut the tortilla into small cubes skewer with cocktail sticks to make a dainty canape.