Classic Spanish omelette

Method

1. Break the eggs into a bowl and whisk. Finely grate the garlic into the eggs.
2. Mix the potatoes and onions together in a bowl. Heat the oil in the frying pan, add the potato and onion mixture then turn down the heat slightly.
3. Season with salt and stir the mixture repeatedly, so that it does not stick to the bottom, for 10 mins or until the potato is cooked (test a piece with a fork). Turn the mixture out into a strainer over a bowl. (Reserve the oil for another dish.) After a minute, add the mixture to the eggs and stir thoroughly.
4. Return the pan to the heat and add just enough of the oil to cover the base in a thin film. After 30 secs, add the egg and potato mixture, immediately spreading it evenly around the pan. Cook over a high heat, being extremely careful not to allow it to stick to the bottom. Remove from the heat.
5. After 2 mins, oil a plate and place it over the frying pan, then carefully invert the pan (over the sink) to reveal a golden brown omelette.
6. Return the pan to the heat, adding a tsp of the oil. After 10 secs, slide the tortilla off the plate and into the pan. Cook for a further min. Turn out on to the plate. The golden brown tortilla should be set, yet still soft in the centre, the potatoes crumbly.
7. Cut into eight segments, then cut each segment into three, stack on a cocktail stick and serve.