^ Yup, real deal. Oh, it's 'muy'. Just need to crack the homemade aioli and sriracha sauces now Chitty. I think the secret to a good Spanish tortilla is to cook the potato and (if using) onion first, drain the oil, then into a bowl with the beaten eggs and really well mixed before returning to the pan. Doesn't work well if you pour the beaten eggs over the potato in the pan, the egg needs to surround all of the filling.