We’ve perfected this so that the tortillas are light, tasty and not greasy. Great for a picnic or packed lunch. It needs a large (23-25 cm) shallow frying pan or wok with a lid (or a large plate that you can improvise as a lid), and some absorbent kitchen paper.

500g potatoes, peeled and diced into 1cm cubes

6 eggs, whisked together

3 spring onions, finely chopped

150g good quality cooking chorizo, diced into 1 cm cubes (veggie alternatives feta/tofu/haloumi)

1 red pepper, finely diced

Small handful of fresh or frozen peas, defrosted

10 black olives, stoned

5 tbsps olive oil

• Heat 4 tablespoons of the oil in the large frying pan until hot. Turn the heat down and add diced potatoes gradually, stirring all the time

• When all the potatoes are in the pan, put the lid on. Cook for about 15 minutes shaking the pan regularly so that they soften but don’t brown

• When the potatoes are cooked, remove with a slotted spoon and place on absorbent kitchen paper to absorb as much oil as possible. Put more paper on top of them and leave to cool

• Clean out the pan, add a tablespoon of olive oil and return to the heat. When oil is hot add onions, chorizo and peppers, and fry gently 6-8 minutes until soft, but not browned

• Remove potatoes from kitchen paper and add to whisked eggs in a large bowl. Stir in the peas and the olives. Pour the mixture over the vegetables and chorizo mix. Do not stir

• Turn the heat down, and let everything cook until there is no liquid egg on top

• To finish, turn your grill up to the highest setting and grill the tortilla (ideally still in the frying pan) until brown and crispy on top

• Turn out onto a large plate, allow to cool for a few minutes and cut into wedges