Fluffy texture in a Spanish tortilla I made a Spanish tortilla over the weekend and it reminded me that I don't get the right egg texture I'm after when cooking this. The results are tasty, but the tortilla is 'spongy'. From a restaurant I expect 'fluffy', where the egg has a smooth omelette-like texture.

The recipe (a Jamie Oliver one) is: fry off onion and diced potato in a large pan over a medium heat, when browned add some spices and crack in 8 eggs. When the sides of the tortilla start to come away pop under a hot grill until set.

What will help get the texture I'm after?
If you want it fluffy, you'll need air. The easiest way to accomplish this is to crack the eggs in a bowl, whip them (with a whisk or a fork) for a couple of minutes. If you have a homogeneous-ish substance, add them to the onions and potatoes in your pan.