I have been playing around with the idea of transforming what is usually a dish of meat with a dressing, to something a little more substantial and colourful, but remaining light and true to it's a la tartare French roots.

Anyone who enjoys eating should spend some time in The Basque Country.  Their food is as good as it gets, and thanks to Donostia Restaurant in London we are now able to sample traditional and modern Basque culinary delights on our doorstep.  But here is how to make the classic potato and egg tortilla, a favourite in most households across the country.