Spanish-style tortilla recipe
 Tortillas make perfect picnic food and make a nice change to sandwiches for lunchboxes. 25g/1oz butter1 tbsp olive oil2 large onions, finely sliced750g/1½lb Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm/½in pieces250g/8oz handful fresh spinach, cooked and roughly chopped10 free-range eggs, lightly beatensalt and freshly ground pepper 25g/1oz butter 1 tbsp olive oil 2 large onions, finely sliced 750g/1½lb Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm/½in pieces 250g/8oz handful fresh spinach, cooked and roughly chopped 10 free-range eggs, lightly beaten salt and freshly ground pepper Method In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft.Add the potato slices and fry gently for two minutes.Stir in the spinach.Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan.Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set.Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan.Replace the pan over low heat until the tortilla is cooked through.Serve hot, warm or cold, cut into slices or cubes. In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft. In a large, heavy-based frying pan, heat the butter and oil. Cook the onions slowly until transparent and soft. Add the potato slices and fry gently for two minutes. Add the potato slices and fry gently for two minutes. Stir in the spinach. Stir in the spinach. Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan. Season the eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan. Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set. Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set. Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan. Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. Take another plate, and flip it again so the cooked surface is on the top. Then place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan. Replace the pan over low heat until the tortilla is cooked through. Replace the pan over low heat until the tortilla is cooked through. Serve hot, warm or cold, cut into slices or cubes. Serve hot, warm or cold, cut into slices or cubes.