@Ladybird
The real, authentic Spanish tortilla takes some time. But I cheat!
Instead of frying the raw potatoes in olive oil until cooked, I use a tin of new potatoes, rinsed thoroughly and drained. Then slice them thinly.
Then just break a few eggs in a bowl, maybe five or six, and whisk, add some onion (I use onion powder ha ha), seasoning and add in the sliced spuds.
Heat a pan, add olive oil, and tip the lot in. When ready on one side tip it on to a plate and put the uncooked side face down on the pan.
Takes no more than fifteen minutes or so, (the spuds are already cooked).
It is a lovely dish I have to say, only need small slices as it is quite moreish, add a salad, garlic bread. Job done!