Sam says, "We always have tortilla on the tapas menu which we serve on the bar.  The ingredients are infinitely versatile depending on what is in season  - a perfect tapas or picnic or lunch."

Tortilla with peas, potatoes and mint

Serves 4-6

Ingredients

11 tbsp olive oil

6 spring onions, sliced very thinly

2 medium or 1 large potato, cut in half lengthways and sliced thinly and salted slightly

1 tbsp fresh mint, chopped

200 g fresh or frozen peas blanched

5-6 large organic eggs

Salt and pepper

Place a medium saucepan over a medium heat and add 6 tablespoons of the olive oil.  When hot, add the spring onions and a pinch of salt and stir well.  After a couple of minutes add the sliced potatoes  and mix well with the onion.  Cook for 10-15 minutes, stirring every now and then until the potatoes are tender. Now add the peas and mint and taste for seasoning, and cook for a further 2-3 minutes or until the peas are cooked. Remove from the heat, drain off any excess oil and set aside.

Break the eggs into a bowl and whisk.  Add the potato/pea mix, stirring well with the egg.  Check for seasoning (it may only need a grind of pepper).  Place a frying pan over a high heat and add 3 tablespoons of the olive oil.  When hot, gently pour in the egg mixture.  Turn down the heat and fry for 3-5 minutes until the underside is golden brown.  Then take a plate of a similar size and rest it over the pan.  With both hands and two kitchen cloths carefully invert the tortilla onto the plate.  The uncooked side will still be fairly runny – so watch out.

Turn the heat to high again, add the last two tablespoons of oil to the pan and slide the tortilla back into the pan runny side down, and tuck in the edges.  Cook for another three minutes.  Both sides should now be golden brown; if not it requires a little more cooking.  The tortilla will be cooked if it feels solid; if not continue to cook until it is firm, turning occasionally.  Remove from the heat and slide onto a plate.  Allow to cool before serving in wedges. Delicious with a slice or two of jamon (Spanish cured ham) on top.