Spanish tortilla of confit potato, caramelised onion & thyme

Spanish tortilla of confit potato, caramelised onion & thyme

By
From
Alimentari
Serves
8-10
Photographer
Lauren Bamford

When Paul lived in London, he shared a house with three Mexican guys. Because they were all broke, they would often make tortilla for dinner, then eat the leftovers in the morning. It was a revelation to Paul that you could eat tortilla for breakfast! This particular recipe was inspired by a dish Paul used to cook when he worked at Benito’s with chef Chris Kerr. Our tortilla is a little unusual as we confit the potatoes and onions in oil first, which really brings out the flavours.

Ingredients

Quantity Ingredient
1kg waxy potatoes, peeled and cut into quarters, (such as desiree)
2 brown onions, sliced
3 garlic cloves, crushed
3 sprigs thyme
500ml olive oil, plus extra for frying
8 eggs
500ml pouring cream
2 large handfuls flat-leaf parsley leaves, finely chopped

Method

  1. Preheat the oven to160°C.
  2. Place the potato, onion, garlic and thyme in a medium-sized saucepan and top with the oil. Cook over very low heat for 15–20 minutes, until the potatoes are tender. Strain into a colander set over a large saucepan (to catch the oil) and allow to cool. The strained oil will be quite flavoursome and can be stored in the fridge and used again for frying or roasting.
  3. In a large mixing bowl, combine the eggs, cream and parsley, and season well with salt and pepper. Add the cooled potato mixture and stir to combine.
  4. Heat 2 tablespoons of olive oil in an oven-proof frying pan over medium heat. Pour the potato–egg mixture into the pan and stir gently for 2 minutes. Place the pan in the oven and cook for 15–20 minutes, until set.
  5. Remove from the oven and set aside to cool for 10 minutes. Jiggle the frying pan to ensure that the tortilla will come loose, then, using a plate to cover the top of the frying pan, turn out (you may have to give the pan a bit more of a shake to loosen).
  6. Cut into wedges and serve hot or at room temperature.
Tags:
alimentari
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