The other option if you want to re-create the Spanish tortilla you’ve just eaten in a Tenerife restaurant is to make oven baked tortilla.
4 tablespoons olive oil
1 large garlic clove
4 spring onions, finely chopped
1 green pepper, deseeded and diced
1 red pepper, deseeded and diced
175g/6 oz potato, boiled, peeled and diced
5 large eggs
100ml/3 1/2fl oz soured cream
175g/6 oz cheese
3 tablespoons Fresh chives
Pre-heat the oven to 190 degrees Celsius. Line a 18x25cm/10 inch baking tray with foil and brush with a little olive oil.
Place the olive oil, garlic, spring onions and peppers in a frying pan. Cook over a medium heat, stirring for ten minutes. Leave to cool and add in the potatoes.
Beat the eggs, soured cream, cheese and chives together in a large bowl. Stir in the cooled vegetables into the bowl and season to taste.
Pour the mixture into the baking tray and smooth over. Bake in the oven for 30-40 minutes until golden brown, and set in the centre. Remove from the oven and set aside to cool.
Turn out onto a plate and allow to cool completely before serving.