Spanish eggs

For the tortos, mix together the two flours in a medium bowl and gradually add 200ml of lukewarm water and 1 tsp of salt while working the dough well with your hands until incorporated. Cover and rest the dough for 6 hours.

For the eggs, tip the onions into a pan over a low heat with the oil and a pinch of salt, and gently cook for 2 hours until really soft and dark. Drain the onions into a bowl through a fine sieve, discarding the oil. Heat the cream and cheese together over a low heat, stirring until the cheese has melted and the mixture is smooth. Season to taste, then add the onions and eggs, and stir quickly until you have creamy scrambled eggs. Keep warm.

Divide the dough into four 20g portions, then roll these out over a lightly floured worksurface into very thin 9cm discs.

Heat the olive oil in a deep frying pan to 180C or until a cube of bread browns in 30 seconds. Fry the tortos in batches for 2-3 minutes or until puffed up and very light. Turn over and fry until crisp and golden, then remove to a plate lined with kitchen paper to drain. Serve topped with a thin layer of the scrambled eggs.