Golden potato and red onion tortilla

Spanish tortilla is one of those dishes that sounds grand and turns out to be humble. It is essentially a potato omelette, the sort of thing a cook makes when there are eggs, a few potatoes and an onion going soft in the bottom of the fridge. This version leans into that. The potatoes get a quick boil first so they are just tender before they meet the pan, which saves you the long slow fry that a traditional tortilla asks for. Red onion and green pepper bring some sweetness, and the Parmesan gives the eggs a savoury edge that makes them feel a bit more like a supper than a snack.

A food fact worth knowing: potatoes are mostly water and starch, and how you cut and cook them changes the texture of the whole dish. Slices of even thickness cook at the same pace, so take a moment to get them roughly the same size. When you fold the drained potatoes into the onion and pepper, do it gently. Broken slices make a crumbly wedge, and you want the cut pieces to hold their shape when the knife goes through.

A small tip on the grill: keep an eye on it. The top sets and browns quickly once the pan is under the heat, and a handle that is not heatproof will not survive a hot grill. Wrap it in foil or use a pan you know can take the heat. You are looking for a top that is set in the middle with no wobble, and a golden, slightly blistered surface. If you cannot see it going brown, give it another minute, but watch it closely.

Leftovers are a gift here. A cold wedge tucked into a lunchbox with a handful of salad is a proper meal, and it keeps covered in the fridge for a day or two. It is also very good cut into small cubes and stirred through a green salad, or warmed gently in a dry pan the next morning. If you want something to round out a plate, a bowl of Crispy Veggie Patties with Poached Eggs is a natural neighbour, since both lean on potato and make a satisfying brunch. For a lighter evening, a simple Fresh Asparagus and Tuna Salad with a squeeze of lemon sits nicely alongside the warm wedges and keeps the plate feeling fresh.

Serve it warm, not piping hot, with a spoonful of plain yoghurt or a scatter of extra parsley. It is forgiving, it travels well and it asks for very little fuss, which is exactly why it has stayed in so many kitchens for so long.