The Basque-born chef Nieves Barragán, Executive Head Chef of London's trendy ``Barrafinna'' Restaurant, is achieving a great success with a new recipe of traditional Spanish potato omelet.  

This chef began her culinary culture in the Basque Country, where she discovered her passion for cooking and fresh ingredients. When shearrived in London, she joined Sam and Eddie in 2003 (the owners of the premises), everything went uphill from there. Everyone is willing to try herrecipe in London, both on the premises and at home.    

To do so, we leave the link of the news in full, where the ingredients andsteps for preparation are explained:

The restaurant Barrafina in London introduces the best ``Tortilla de patata´´

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When we were first introduced to Victoria Amory at a fair event in NY, we got instantly captivated by her passion about good food, warm personality and excellent communication skills.
A devoted wife and loving mom to her husband and three boys, Victoria finds joy in developing tasty recipes for those she loves. She writes about food, entertaining and lifestyle for local and national magazines and newspapers such as Quest Magazine, Food & Wine, Miami Herald Home & Design Magazine and  Palm Beach Daily News,  being herself the author of  three books Delicious!, Delicious Flavors and Palm Beach Entertaining.
Born and raised in Spain, Victoria is the daughter of Count and Countess de la Maza, from whom she learnt the ins and outs of home entertaining etiquette, skills she would later mastered by hosting numerous corporate special events and chairing fundraising parties in New York. 
She now lives in Palm Beach, Florida, where she runs her brand new , full of fabulous recipes and valuable information on cooking and lifestyle.
The following “Pressure cooker Lamb and Orange Tagine” is the first of a series of mouthwatering recipes she will be developing for us. Enjoy!

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