Spanish tortilla on the BBQ

How Maurice does it

1. 1

   Slice the potatoes and boil them briefly until slightly tender. Drain and set aside.

2. 2

   Light the charcoal in a grill and place a rectangular grill grate over it.

3. 3

   Place a ceramic dish on the grill grate and pour in the olive oil.

4. 4

   Add the diced onion to the dish and cook gently until softened.

5. 5

   In a bowl, crack the eggs and whisk them well.

6. 6

   Pour some of the whisked eggs into the ceramic dish with the onions and stir.

7. 7

   Add the boiled potato slices to the dish.

8. 8

   Pour the remaining whisked eggs over the potatoes and onions.

9. 9

   Cover the dish with an upside-down metal bowl and cook for 5–8 minutes.

10. 10

    Chop the fresh rosemary and thyme, then sprinkle them into the dish.

11. 11

    Cover the dish with a wooden cutting board and carefully invert it to flip the tortilla.

12. 12

    Remove the dish from the grill using a cloth, then invert the tortilla onto the cutting board.

13. 13

    Grate the sheep's cheese over the hot tortilla.

14. 14

    Slice and serve warm.