First peel and cut the waxy potatoes into 2-3mm slices. Place a large pan of water onto the stove and add the sliced potatoes. Season with a pinch of salt and bring to the boil. Once boiling, cook for 6-8 minutes until just cooked. Drain and leave to steam.

Meanwhile, slice the onions and chop the garlic. Whisk the eggs and season well with salt, black pepper and smoked paprika.

Place a large, non-stick and oven-proof frying pan (we used a 28cm in diameter to serve 4) over a medium heat and add half of the oil. Once hot, add the onions and garlic and cook for 8-10 minutes, until softened. Add the cooked and drained potatoes, season generously and cook for a further 10 minutes, until the potatoes are cooked through and the onions are sweet and translucent. Preheat your oven to 200°C fan.

Pour the whisked eggs into the pan and allow the eggs to set around the edges, 2-3 minutes. Place the pan in the oven and cook 5-10 minutes until the eggs are set. Tip: if you think your potatoes are still a tad firm, you might want to cover the pan with a sheet of foil while they finish off cooking for a further 5 minutes to prevent the tortilla from over-colouring.

While the tortilla is baking, heat another frying or saute pan and add the remaining oil. Turn the heat to high and add the padron peppers. Cook for 5-6 minutes until the skins start to blister and blacken a little. Season with plenty of flaky sea salt and pour out onto a plate.

Once the tortilla is cooked through, you can either leave it to rest for a few minutes before turning it out onto a large board or plate (be very careful not to burn yourself) or simply serve wedges straight from the pan, along with the cooked padron peppers. Serve with a spoonful of mayo or garlic aioli if you like.