Tortilla

There is a knack to making a good tortilla, so that it emerges golden brown, compact and juicy without being undercooked. I once watched a chef in Seville cook tortillas, one after another, all perfect, and this is what he did. He used a small (20 cm/8 inch) well-seasoned cast-iron pan. In this he fried diced potato in olive oil until it was tender but not browned. In a bowl he rapidly whisked up some eggs with a pinch of coarse salt. He then tipped the potato into the egg mixture and let i