Spanish tortilla

Spanish tortilla

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

A simple dish, yet so delicious when made with care. Everyone has their own way of making tortilla. This version was taught to me by an outrageously good chef, my friend Marianna. I like it best a little soft in the middle; it has the most wonderful creamy texture.

Ingredients

Quantity Ingredient
1 quantity Fried new potatoes with paprika
2 onions, sliced
light olive oil
2 garlic cloves, roughly chopped
4 eggs, lightly beaten

Method

  1. Slowly sauté the onions for 15–20 minutes in light olive oil until they are very soft. Add the garlic and fry for another two minutes. Add the onions to the potatoes and allow the whole lot to cool. Now add the eggs and mix, crushing the potatoes a little as you do so. Season with salt and pepper. Now taste a little of the mixture… scary, I know, but worth it to adjust the seasoning and make it perfect.
  2. Heat a deep 15–20 cm frying pan with a good splash more light olive oil. When the oil begins to smoke, pour in the egg mixture; be careful, it may spit. Swivel the pan from side to side with the handle so it doesn’t stick. You should see the egg moving independently from the pan itself.
  3. Reduce the heat to its lowest and cook for four or five minutes. Place your finger in the middle and feel how far through the egg is cooked, too. When it is cooked halfway through, it is ready to turn. This is the fun bit. Place a large plate over the frying pan. Using a tea towel and being careful of your hands and arms with the hot oil – and working over the sink in case of any spills – flip on to the plate. This might take a couple of attempts before perfecting.
  4. Return the pan to the heat. Scrape off any bits that may have stuck and add a little more oil. When it’s hot, slide the tortilla back into the pan, raw-side down. Shake from side to side again to make sure it’s not stuck. Using a wooden spoon, tuck the rough edges underneath to make them rounded, then cook for a further five minutes. Slide on to a plate and allow to cool. In Spain, tortilla is served at room temperature – when its flavour shows at its fullest – from the counters of tapas bars, but never chilled.

Storage

  • The tortilla will keep well in the fridge for up to four days, but return it to room temperature before eating.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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