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1
Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons.
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2
Repeat this with the Spanish onion.
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3
Pour olive oil in a deep frying pan over a high heat - use enough oil to just cover the onion and potatoes.
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4
Once the oil is hot, drop in a slice of onion and this should start frying immediately.
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5
Cook the onion for around 10 minutes until golden and then add the sliced potatoes.
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6
Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.
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7
Drain the oil from the potato and onion and mix in the egg and place in a separate dish.
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8
Let it rest for 10 minutes while you cook the chorizo and olives.
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9
Chop the chorizo into chunks and halve the pitted olives.
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10
In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix.
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11
Season and stir slowly.
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12
To make the tortilla place a non-stick pan over a medium heat and drizzle in a drop of olive oil.
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13
Pour the tortilla mix into the pan and lower the heat.
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14
After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate.
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15
Slide the 'non-cooked side' of the tortilla back into the pan to cook.
