Recipe: Spanish Tortilla

Serves 4 as breakfast, entree or light lunch with salad

  • 1 large onion
  • 275g desiree potatoes
  • 3 Tablespoons olive oil
  • 5 large eggs
  • Salt and pepper
  1. Peel onion and cut in half. Slice into thin half moons.
  2. Wash the potatoes and slice into thin pieces using a mandolin.
  3. Dry the potato slices in a clean tea towel.
  4. Heat two tablespoons of the olive oil in a deep fry pan and when it's hot, add the potatoes and onion.
  5. Stir around in the oil to coat them and then turn the heat down to low. Add a sprinkling and salt and pepper, and then cover the saucepan with a lid.
  6. Cook gently for 20 minutes or until tender. Do not let them colour up too much. You want them to gently stew in the oil.
  7. Meanwhile break the eggs into a bowl and lightly break them up with a fork.
  8. When the potatoes and onions are cook transfer them to the eggs in the bowl.
  9. Put the frypan back on the heat on medium and add the rest of the olive oil and turn up to medium.
  10. Stir the eggs and potato mixture to combine and then pour into the frypan. Turn the heat down to its lowest and then leave to cook for 20-25 minutes. Every now and then draw the edge in with a palette knife to create a lovely rounded edge.
  11. When there is virtually no liquid left on the top surface of the tortilla, place a plate over the top of the frypan and gently invert he pan to flip the tortilla onto the plate.
  12. Once it is on the plate, gently slide it back into the pan so the other side can cook.
  13. Cook for about 2 minutes and then remove from heat for 5 minutes to settle.
  14. Serve hot or cold, cut into wedges.

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