Tortilla with Padron peppers & paprika

- Two big potatoes, cut into 1 (1/4) inch cubes

- One lb two oz green pardon peppers, stalks trimmed

- Six tbsp olive oil

- One big white spanish onion , cut into ¾ inch cubes

- one garlic clove,finely choped

- one tsp paprika

- eight big free-range eggs

- salt and pepper

Your basic tortilla recipe can be varied, depending on the ingredients you have on your hand. It’s the best way to get kids to eat their greens. If you can’t find any Padron peppers, you can use ordinary green bell pepper, and drop a crushed dried red chili into the onion mixture.

1) Put the potato cubes into a saucepan, cover well with cold water, and add a little salt. Bring to a boil slowly to avoid breaking up the potatoes, then reduce the heat and simmer for 16-18 minutes, until tender but still with a bit of bite to them, as they will cook more in the tortilla. Drain well. Meanwhile, heat a little olive oil in a large skillet and fry the Padron peppers for three minutes. Remove from the pan while you do the tortilla.

2) Heat the remaining olive oil in a large skillet, add the onion and cook over gentle heat until translucent, stirring occasionally Add the garlic and continue frying gently for 3 minutes. Add the paprika and the cooked potatoes. Increase the heat to medium-high and gently shake the pan and stir the mixture. Break the eggs into a bowl and give them a good whisk, seasoning with salt and pepper. Pour the eggs into the pan, then reduce the heat to medium. As the eggs begin to set, use a spatula to loosen the tortilla from the edge of the pan. Meanwhile, preheat the broiler until very hot.

3) When the tortilla is nearly cooked, after about 4 minutes, transfer the pan to the broiler (making sure that you turn the handle away from the heat source) —this will cook the top of the tortilla without you having to turn it over. Broil for about 6 minutes, until the whole tortilla is golden brown and firm, then give the pan a good shake to release it. To turn it out, place a wooden board on top of the pan and turnboth the board and pan over at the same time. Serve the tortilla with the Padron peppers and a glass of ice-cold Spanish beer.

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