Tortilla with smoked mackerel, romesco, baby endive salad

Method

For the tortilla, peel the potatoes and cut them into 5 mm thick slices. In a medium non-stick frying pan over low heat, add the potato and 3 tablespoons of the olive oil. Start to soften the potatoes, seasoning with some salt and pepper. Continue cooking the potatoes until they are tender, tossing regularly, but ensuring not to get any colour on them. This will take some time but it’s worth it. Once the potatoes are almost cooked, add the onion and garlic and cook until softened. Remember to toss regularly and soften without colouring the mixture. Fold the flaked mackerel fillets into the potato mixture in the pan, along with another 2 tablespoons of olive oil. Increase the heat to medium. Season the beaten eggs, then pour them into the pan. Once the eggs start to cook, pull the tortilla mixture away from the side of the pan. Repeat this process a couple of times, then allow the eggs to start setting. Once the eggs have firmed on the outside, but are still runny in the middle, it’s time to flip the tortilla. Do not be alarmed, the eggs should be just enough to flip onto a plate. So, flipping the tortilla ... First make sure it hasn’t stuck to the pan at all, then gently shake the pan and lift the tortilla with a rubber spatula. Remove the pan from the heat and put an upside-down plate on top of the frying pan, so it covers the top of the tortilla. This is the tricky bit ... Using a dry, folded tea towel, hold the plate down and turn it and the pan over together, so the tortilla is now cooked-side up on the plate. Return the pan to the heat with the remaining 2 tablespoons of olive oil and gently slide the tortilla off the plate and back into the pan. Cook for about 5 minutes, but don’t overcook the tortilla – the eggs should be wet in the middle, which is the way Wil’s mum, Sara, likes to cook them. Then flip the tortilla back onto the plate and allow to cool and set for about 5 minutes. For the baby endive salad, shave the baby fennel and red onion using a mandoline, or slice thinly with a knife. Wash the baby endive and drain well. Combine all the salad ingredients in a bowl with a touch of salt and pepper. Lightly toss in the house dressing. To build the plate, slice the tortilla into six to eight pieces, depending on how hungry everyone is. Place the salad on the side and serve with some romesco, aïoli and plenty of crusty baguette.