1. Add onion (100g) to the bowl. Speed 4 / 5 seconds. Scrape down the sides.
2. Add olive oil (50g). Program 10 minutes / 110C* / Speed 1.
3. Add the whisk attachment.
4. Add the potatoes (380g), water (220g) and salt (increase quantity if you’re doubling the recipe).
5. Set 15 minutes / 110C* / Stirring Speed. Check the potatoes from 10 minutes onwards and stop once cooked through. Set potatoes aside.
6. Without washing the bowl, remove the whisk attachment and add eggs (4), salt and pepper.
7. Mix Speed 4 / 10 seconds.
8. Return the potatoes to the bowl. Speed 3 / 3 seconds. Take caution not to end up with mashed potatoes!
9. Drizzle a medium pan with olive oil and heat over a high heat, add the mixture and turn the heat right down, give it a gentle shake so that it all distributes well. The key is to do this first part over a low heat, when it's looking like the egg is setting, it's time to turn it over. Grab a plate big enough to sit steadily over the frying pan, place it over it and, holding tight to the whole ensemble, flip the omelette over onto the plate, then carefully move the omelette back to the pan. It will only need one minute on this side, you may need a bit longer if making a larger omelette. Just don't let it go too dry, remember the egg keeps cooking for a little while even when off the heat.

*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.

To Serve: cut the tortilla in wedges as if it was a cake and enjoy with a lovely mixed salad. Alternatively, cut into small squares, have cocktail sticks nearby or stick them into each square so that people can help themselves. Perfect for BBQs and tapas parties. You can of course just get a big chunk of crusty bread, slice it open, stick a good slice of tortilla in and have a classic Spanish sandwich: bocadillo de tortilla.