Sitting by a beach, or in a street side cafe in some sun scorched, winding Spanish town, there is probably, chances are, nothing more I would rather possess than a dish of this and a large glass of rioja.
A very traditional Spanish dish and common tapas recipe – Tortilla or Spanish Omelette! Essentially what this is is soft potato, white onion and egg, slowly cooked, wobbly inside, just fully cooked – salty, savoury, light and moreish. Sometimes with bits of bacon in, sometimes just plain – both are equally tasty. The trick is to get it cooked just through the middle, while still soft and uncoloured on the outside. This comes from cooking it long and slow over low heat. Careful treatment, lots of love.
Serve plain, or perhaps with a tomato, basil sauce – find a recipe for it here.
A very traditional Spanish dish and common tapas recipe – Tortilla or Spanish Omelette! Essentially what this is is soft potato, white onion and egg, slowly cooked, wobbly inside, just fully cooked – salty, savoury, light and moreish. Sometimes with bits of bacon in, sometimes just plain – both are equally tasty. The trick is to get it cooked just through the middle, while still soft and uncoloured on the outside. This comes from cooking it long and slow over low heat. Careful treatment, lots of love.
Serve plain, or perhaps with a tomato, basil sauce – find a recipe for it here.
Recipe
Ingredients (Serves 2):
1 medium white onion, sliced finely
275g potato, peeled or not peeled – depending on how rustic you want to go, or how lazy
olive oil
5 large eggs
salt and pepper
Method:
1. Thinly slice the potato using a mandolin slicer or carefully using a sharp knife.
2. In a large frying pan heat a generous glug of olive oil until hot over high heat. Add the potato and onion and turn the heat down to low. Put a lid on (or a plate) and saute for about 20 minutes over this low heat slowly, stirring occasionally until the potato and onion are both soft – try not to get too much colour on them though.
3. Take the eggs and whisk in a large bowl- don’t over mix – just get the yolks and whites roughly combined. Season generously.
4. When the potato and onion are cooked tip them into the egg mix and stir to combine. Take a frying pan of about 20cm diameter, ideally with rounded sides and a heavy bottom, non stick, and heat some oil in it.
5. Tip the egg, potato and onion mixture into it and turn the heat right down to low, as low as possible. Cook very slowly for about 20 minutes, occasionally running a palate knife around the edges. Once the middle top has almost set, flip it out onto a plate and put it back in the pan the other way up. Cook the other side for no more than 2 minutes. Remove from the heat and leave to rest for about 5 minutes.
6. Season with a little pinch of salt and some freshly ground black pepper, slice and serve!
Ingredients (Serves 2):
1 medium white onion, sliced finely
275g potato, peeled or not peeled – depending on how rustic you want to go, or how lazy
olive oil
5 large eggs
salt and pepper
Method:
1. Thinly slice the potato using a mandolin slicer or carefully using a sharp knife.
2. In a large frying pan heat a generous glug of olive oil until hot over high heat. Add the potato and onion and turn the heat down to low. Put a lid on (or a plate) and saute for about 20 minutes over this low heat slowly, stirring occasionally until the potato and onion are both soft – try not to get too much colour on them though.
3. Take the eggs and whisk in a large bowl- don’t over mix – just get the yolks and whites roughly combined. Season generously.
4. When the potato and onion are cooked tip them into the egg mix and stir to combine. Take a frying pan of about 20cm diameter, ideally with rounded sides and a heavy bottom, non stick, and heat some oil in it.
5. Tip the egg, potato and onion mixture into it and turn the heat right down to low, as low as possible. Cook very slowly for about 20 minutes, occasionally running a palate knife around the edges. Once the middle top has almost set, flip it out onto a plate and put it back in the pan the other way up. Cook the other side for no more than 2 minutes. Remove from the heat and leave to rest for about 5 minutes.
6. Season with a little pinch of salt and some freshly ground black pepper, slice and serve!
