SPANISH TORTILLA. 17/05/13
You really want to make sure you use waxy potatoes in this recipe, as they hold their shape better. The amount of oil might seem a bit shocking, but you pour most of it off – and it really does make a difference to the flavour. People traditionally use a plate to turn the tortilla over, but I often just place the (ovenproof) pan under the grill.
INGREDIENTS METHOD

300ml/10fl oz olive oil
1 large white onion, ideally Spanish, finely sliced
600g/1¼lb waxy potatoes such Charlotte or Pink Fir, peeled, halved, thinly sliced and placed in a bowl of water
6 eggs

 

Serves 4-6

Heat the olive oil in your largest frying pan over a medium heat. Add the onion and a good pinch of salt and cook gently for 20 minutes until soft and brown.

 

Drain the potato slices and pat dry with kitchen paper. Add the potato to the onions. Cook until the potatoes are tender and on the point of falling apart, then drain off the oil. Put some of the oil to one side for frying the tortilla later.

 

Beat the eggs in a large mixing bowl and season generously with salt and pepper. Add the potato and onion to the eggs and leave the flavours to mingle for 10 minutes.

Put a smaller frying pan, about 22-24cm, over a medium heat and add the oil you saved. When hot and just smoking, add the mixture – you want it to almost fill the pan. Cook over a medium-low heat for about 15 minutes until the tortilla begins to come away from the edge of the pan, and looks almost set, but not quite.

 

Place under a hot grill for three minutes, or, if you are feeling daring, try turning it over: run a table knife around the edge to loosen, then place a plate over the pan and invert it so the tortilla falls onto the plate. Very carefully slide it back in. Continue to cook for about another five minutes until just cooked through and it is springy when you press it. You want it to be a little moist in the middle, but cooked well on the outside. Serve with a tomato salad or Spanish ham.

MONGOLIAN CRISP LAMB.
05/04/14
KOREAN FRIED CHICKEN.
28/02/14
KOREAN JEON.
28/02/14
CHRISTMAS PALMIERS.
06/12/13
WILD MUSHROOM ARANCINI.
06/12/13
SPINACH AND CHEESE BOREKS.
06/12/13
PORK RILLONS.
06/12/13
SPICED GAME SAUSAGE ROLLS.
08/11/13
MARINATED OLIVES THREE WAYS.
04/11/13
THREE SMORREBROD RECIPES.
11/10/13
BABA GHANOUSH.
06/09/13
MOROCCAN EGG, POTATO & GREEN OLIVE PITTA.
06/09/13
DEEP-FRIED OYSTERS WITH SEAWEED MAYONNAISE.
30/08/13
BACON CROQUETAS.
12/07/13
BROAD BEAN FALAFEL.
28/06/13
BEER-BATTERED FISH WITH PINE NUT TARATOR.
31/05/13
EGG & SPINACH BRIK.
26/04/13
DEEP-FRIED BLOOD ORANGE SLICES WITH ANCHOVY & ROSEMARY SAUCE.
18/03/13
SPANISH TORTILLA. 17/05/13
You really want to make sure you use waxy potatoes in this recipe, as they hold their shape better. The amount of oil might seem a bit shocking, but you pour most of it off – and it really does make a difference to the flavour. People traditionally use a plate to turn the tortilla over, but I often just place the (ovenproof) pan under the grill.
INGREDIENTS

300ml/10fl oz olive oil
1 large white onion, ideally Spanish, finely sliced
600g/1¼lb waxy potatoes such Charlotte or Pink Fir, peeled, halved, thinly sliced and placed in a bowl of water
6 eggs

 

Serves 4-6

METHOD

Heat the olive oil in your largest frying pan over a medium heat. Add the onion and a good pinch of salt and cook gently for 20 minutes until soft and brown.

 

Drain the potato slices and pat dry with kitchen paper. Add the potato to the onions. Cook until the potatoes are tender and on the point of falling apart, then drain off the oil. Put some of the oil to one side for frying the tortilla later.

 

Beat the eggs in a large mixing bowl and season generously with salt and pepper. Add the potato and onion to the eggs and leave the flavours to mingle for 10 minutes.

Put a smaller frying pan, about 22-24cm, over a medium heat and add the oil you saved. When hot and just smoking, add the mixture – you want it to almost fill the pan. Cook over a medium-low heat for about 15 minutes until the tortilla begins to come away from the edge of the pan, and looks almost set, but not quite.

 

Place under a hot grill for three minutes, or, if you are feeling daring, try turning it over: run a table knife around the edge to loosen, then place a plate over the pan and invert it so the tortilla falls onto the plate. Very carefully slide it back in. Continue to cook for about another five minutes until just cooked through and it is springy when you press it. You want it to be a little moist in the middle, but cooked well on the outside. Serve with a tomato salad or Spanish ham.

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