Also a recipe which I first learnt in Barcelona where I shared a flat with 4 Catalan guys and a German girl. Cooking the best tortilla is a surprisingly macho thing, with The guys in the flat taking great pride in who could make the best. Anyway this is Llorenc's version which I thought was the best.

Tortilla
Eggs
Salt
Oil for frying
Take 2 eggs per person (No more than six in the pan and better to make individual tortillas) Break into a bowl and add a good pinch of salt. Mix with a fork until just mixed, (you know what I mean) Meanwhile, pour enough oil (I use olive oil, but Llorenc used ordinary oil) into the pan to make a thin film. Heat at high temperature until a drop of the egg mixture sizzles in the oil, then turn down to medium. Pour in the eggs and leave for about 20-30 seconds, then with a fork or a spatula, lift the edges and tilt the liquid egg mixture into the gap. Do this all around the tortilla or until it is almost cooked. The tortilla should be a bit food poisony uncooked on the top. Turn the tortilla on itself (Bend inthe middle and fold over) and cook for a little bit more. The cooking should have taken you less time than reading this, Serve with Pa amb Tomaquet. Another recipe

Pa amb Tomaquet
Bread
Garlic
Very ripe tomatoes
Get a country style loaf, (Similar to a vienna but with flour on the top, an slice reasonably thickly. Toast under a grill or an open flame, and when toasted rub with the cut clove of garlic to taste. Cut your tomato in half and mush it into the toast. Finished

MALCOLM O' BEIRN