Spanish tortilla

A Spanish tortilla is very different from the kind you find in Mexican cuisine, which is typically made of corn or flour and used as a wrap for ingredients. In Spain, the tortilla is like a thick, unrolled omelette. Cut into pieces and eaten hot, warm or at room temperature, it's a staple of tapas bars.

2 large potatoes (the smooth-skinned local variety)

About 30ml olive oil

2 garlic cloves, minced

1/2 an onion, diced

4 large eggs, at room temperature

Fine sea salt and freshly ground black pepper