Step 1 - Caramelize the Onions

• First Thinly slice the onions, keeking them stringy as possible (this will help them to caremelize during the cooking process)
• Using a 30cm non-stick frying pan, heat on medium, add a few tablespoons of oil in a large frying pan.
• When the oil is hot (not burning) add the onions and allow to golden slightly.
• Sprinkle the tablespoon of brown sugar over the golden onions, then add 3-4 tablespoons of water and give a good stir.
• Once evenly mixed, use a spatula to pat down the onions into an even layer and turn the heat down to medium.
• Cook for 8-10 minutes or until onions start to caramelize. They should look a golden-brown color and be slightly sticky. While waiting for them to caramelize, you can start to prepare the potatoes.
• Set the onions aside once caramelized.

Step 2 - Prepare the potatoes

• Peel and finely slice potatoes - 1-2 mm slices, or use a mandolin if you have one handy.
• Heat the remainder of the oil in the frying pan used to caramelize the onions. Once the oil is hot, add the potatoes. There should be just enough oil to cover all of the potatoes.
• Cook the potatoes on a medium-high heat for around 15 minutes, flipping the potatoes occasionally so the top and bottom cook evenly. Be careful not to break up the potatoes too much (a spatula lift and fold technique works well here). While waiting for the potatoes to cook, prepare the egg mixture in Step 3.
• At the 15 minute mark, add back in the caramelized onions, mix well with the potatoes and cook for 5 minutes.

Step 3 - Prepare the Egg mixture

• Use a large bowl and add 6 eggs, a heaped teaspoon of salt, a good grind of fresh cracked black pepper, 1 teaspoon of nutmeg, and 3 tablespoons of milk.
• Whisk all the ingredients and set the mixture aside for use later.

Step 4 - Preparing the omelet.

• Once the onions and potato mix are cooked, carefully drain the oil from the mix (this oil can be reused a few more times, so keep it for the next time you make a tortilla!).
• With the pan off the heat, use a spatula to loosely distribute the potato and onion mix. It should be evenly covering the base of the frying pan.
• Add the egg mixture evenly throughout the potato mix and use the spatula to gently pat down the mix. Flattening it out slightly.
• On a medium/low heat, add the frying pan back onto the heat and cook for around 5-10 minutes. This should take around 10 minutes for the first side to be done (although, it will depend on how ‘gooey’ you want your tortilla to be!)
• When you’re ready to flip your tortilla, remove from the heat and cover the pan with a large plate, face down. With one hand firmly on the plate, use the other to flip the pan using the pan handle. Once the tortilla is on the plate, gently slide it back into the pan to cook the other side for another 5-10 minutes.
• Once cooked remove pan from the heat and set aside for 20-30 minutes.

Step 5 - Allow to Cool, and Serving tips.

• Once your tortilla is ready, use a spatula to slowly remove it from the pan and place onto a plate to cool slightly for 20-30 minutes.
• Once cooled, remove from the pan and gently slide onto a chopping board.

Serve in slices either slightly warm or cold on a little fresh bread. Optionally, a blob of ajolli on the side works well. Pair with a nice old Spanish red wine, such as a Rioja.