Whichever way you choose to prepare it, once cooked, leave it to cool a little, cover with a large plate, then gently ease out omelette. It should be circular, about an inch-and-a-half thick, and it is usual to cut it in slices or wedges.

Having said that, you can divide it into small cubes, pop cocktail sticks on top, and serve along with other "bits and pieces" as apéritifs.

Spanish recipes for tortilla vary from region to region - also what you have in fridge and what you fancy! You can replace potato with, say, spinach, leave out onion, add a bit more garlic, etc, etc. Just use your imagination!

Below is a recipe for traditional potato-and-onion tortilla. TORTILLA - Spanish Omelette

Ingrediants:

Olive oil. 1 large onion, chopped. 1 clove garlic, crushed with 1 teaspoon salt. 2 medium-sized potatoes, peeled and diced. Black pepper. 6 eggs, beaten.

Method:

1. Heat 2 tablespoons oil in a pan.

2. Add onion, garlic/salt, pepper and potatoes.

3. Gently fry until golden-brown and potatoes slightly softened.

4. Tip potato-and-onion mixture into bowl containing beaten eggs.

5. Stir and transfer to large frying pan containing clean oil.

6. Cook over low heat for 10-15 minutes.

7. Transfer pan to preheated hot grill until top is browned.

8. Carefully tip onto plate and slice as you would a cake.