Spanish tortilla

Method

1. Very finely slice the potatoes. Heat the olive oil in a 20cm diameter omelette pan over a medium heat, then pile in the potatoes. Fry for 10-15 minutes until tender and golden, tossing now and then. Add the onion, finely sliced, then fry with the potatoes for another 5 minutes to soften.
2. In a bowl, beat the eggs with the milk and season well. Tip the potatoes and onions into the egg and mix well, then return everything to the pan and reduce the heat slightly. Cook gently for 5 minutes.
3. Remove from the heat, hold a plate over the pan and carefully invert to remove the tortilla – it may spill a little. Slide the tortilla off the plate back into the pan and cook for 5 minutes more or until golden but still a little bit soft in the centre. Sprinkle with flaked sea salt and chopped fresh flatleaf parsley, then slice to serve.