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1
Whisk eggs with a fork and add a pinch of salt.
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2
Heat oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
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3
Add the potato and fry for a couple of minutes.
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4
Add oniond and mash together.
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5
When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs and optional red pepper.
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6
Make sure the potato and onions are fully submerged by the eggs.
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7
Poke the potato to allow some of the egg to seep into the mashed mixture.
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8
Fry this gently on a low heat.
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9
While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon.
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10
Do not over cook.
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11
The middle will still be a little runny and gooey.
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12
The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists 'flip' the tortilla over onto the plate and slide back into the pan to cook the underside.
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13
Keep shaking the pan lightly so the tortilla does not stick to the bottom.
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14
Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate.
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15
For the brave heart you can do the flip again if you wish.
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16
Let the tortilla rest for about 5 to 10 minutes before serving.
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17
Cut into cake slices or cubes.
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18
Garnish with green olives.
