This recipe is influenced by the traditional tortilla de morcilla. For this dish I'm using black pudding in place of the morcilla sausage. A friend kindly brought me some of my favourite Kelly's black pudding from his trip to Ireland so I decided to use it for this recipe. It isn't much of a diversion from the original dish, as morcilla is the Spanish equivalent of black pudding, but the spicing and some of the ingredients will differ from the Irish to the Spanish sausage. 

If any of you wish to go traditional and use morcilla sausage instead then that is not a problem either!

2 medium sized onions roughly chopped
3 cloves of garlic finely sliced
4 eggs
150g black pudding roughly chopped into small pieces
4 medium sized potatoes peeled and sliced into 2cm chunks
60ml olive oil for frying
Salt and pepper to taste

To make this you will need a small frying pan or cast iron skillet (22cm), as this will help the tortilla keep its shape

In the pan fry off the onions and garlic in about 10ml of oil on a low heat until they are soft and glossy
Remove the onion with a slotted spoon to a plate, leave the excess oil in the pan
Place the potatoes in the pan and add the rest of the oil, turn up to a medium heat and cover with a lid
Cook the potatoes for about 7-10 mins until you can pierce them easily with a knife
Remove the potatoes with a slotted spoon and place to one side with the onions
Pour off the majority of the oil and leave about 10ml in the pan, add the black pudding and brown on each side for 1 minute
Remove from the pan and add to the plate with the onions and potatoes
Break the eggs into a bowl and whisk to combine
Add the potato, onions and black pudding and mix thoroughly, season with salt and pepper
Add the mixture back into the pan and place in the oven at 180c (normal) 170c (fan) for 25 mins or until the eggs have set
If cooking on the BBQ, set it up for indirect cooking at 180c and cook for 30 minutes
Allow to cool slightly and turn out onto a plate to serve