Spanish tortilla with bacon, cheddar and marjoram
A tortilla is Spain's answer to Italy's frittata. Traditionally it has onion and potato in it, but sometimes you find meat in it too. Not only is the tortilla eaten hot out of the frying pan, but it can also be eaten cold, as a picnic, or it is delicious on the beach at lunchtime.
It also works well for totally easy, casual entertaining. Serve with a salad. Some pesto is good drizzled over this too.
You will need a 25cm (10in) frying pan. Put the frying pan, non-stick if you like, on a high heat. When it is hot, add the extra-virgin olive oil, the bacon lardons and the finely chopped onion. Cook until the bacon lardons are crispy and the chopped onion is nice and golden. Take the frying pan off the heat for a moment to cool down slightly.
Meanwhile, preheat the grill and whisk the eggs in a big bowl. Add the cream, the grated Cheddar, the chopped marjoram, the salt and freshly ground black pepper to taste (I don't mind tasting the tiniest bit of raw egg if I need to check seasoning). Whisk to combine, then stir in the sliced cooked potatoes.
Put the frying pan back on the heat, but turn it down to low. Add the seasoned egg, cream and Cheddar mixture from the bowl and cook the tortilla slowly until the bottom is golden brown, then put under the hot grill for a couple of minutes, until the top is just set. Turn it out onto a plate to serve and scatter with some marjoram leaves if you like.
If I'm using a nice-looking, rustic, cast-iron frying pan I just put the frying pan on a board on the table and serve the tortilla from there.
Note: You could also make individual tortillas by brushing a muffin tray with olive oil and then filling each cup hole three-quarters full. Pop into the oven preheated to 180°C, 350°F, Gas 4 for 20-25 minutes or until the mini tortillas are firm in the centre. Made this way, you should get 20 individual tortillas.