* 3 large eggs
* 1 large clove garlic
* 750g (1lb 11 oz) Maris Piper potatoes, peeled and diced
* 500g (1 1/4lb) Onions diced,
* 500ml (18 fl oz) oil for frying
1st The eggs in a bowl and stir. Finely grate the garlic into the eggs.
2nd Mix the potatoes and onions give together in a bowl. The oil in the pan, add the potatoes and onion mixture, then turn the heat a little.
3rd Add salt and stir the mixture again, so it does not stick to the pan, cooked for 10 minutes or until the potatoes (a test piece with a fork). Turn the mixture into a sieve over a bowl. (Reserve the oil for another dish.) After a minute, add the mixture to the eggs and stir well.
4th Return the pan to heat and add just enough of the oil at the base in a thin film cover. After 30 seconds, the egg and potato mixture, immediately spread evenly around the pan. Cook over high heat, extremely careful that it stuck to the pan. Remove from heat.
5th After 2 min, oil a bowl and place it over the pan, then carefully invert the pan (over the sink) to a golden brown omelette reveal.
6th Return the pan to heat, adding a teaspoon of oil. After 10 seconds, then slide the tortilla from the plate and into the pan. Cook for another minute. Turn on the plate. The tortilla should be golden brown but still soft to crumbly in the middle of the potatoes.
7th Cut into eight segments, serving then cut each segment into three, and pile on a toothpick.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.