With the Autumn & Winter finally starting to disappear behind us…(although it was snowing in the North East last week!!!), my thoughts start turning to the dishes I love to cook through the Spring & Summer.
I think it is the case with most people that appetites tend to lessen a little as the days start getting lighter & longer, and memories of the foods eaten over the previous Summer months start to come back to the surface.
In our family one of our favourite ways to eat is to have what we call a ‘picky tea’. This will normally include a vast array of cold meats, cheeses, pickles, pates, breads with good olive oil & balsamic vinegar just to get us started.
A good way of bulking this type of meal up though, is with the addition of a Spanish Tortilla. In terms of ingredients, you can’t get any simpler – good quality eggs, potatoes and onions – that’s it!. When cooked correctly the sweetness of the onions really hits home along with the comfort of the soft, starchy potatoes & egg.
Although simple in ingredients, this Spanish Tortilla does take a bit of practice to get right. Over the years I have cooked tortillas where either the potatoes are still raw, the onions over cooked burnt and acrid in taste, or the eggs are either raw in the middle or burnt on the outside!
This recipe however, seems to work most of the time and as long as you can control the temperature on your hob, and be an attentive cook, you should get a pretty good result!
How do I make this?
- Slice the onions and potatoes into slices (a bit less than 1/2 cm thick)
- Get a cast iron frying pan on the hob with about 2-3cm of vegetable oil or light olive oil
- Once really hot add half of the onions and potatoes to the pan and cook until potatoes are completely cooked and just starting to colour, keep moving in the pan to ensure they all cook evenly
- Break 10-12 eggs into a large bowl, whisk and season generously with Salt & Pepper
- Once the first batch of onion and potato is cooked remove from the oil using a slotted spoon, drain and then add to the eggs – the heat of the potatoes will start to warm the eggs up which will help speed up the cooking process.
- Repeat with the remaining potato and onion
- Pour the eggs mixture into an oiled (non-stick) frying pan and cook on a low heat for about 10 minutes
- Once the mixture is starting to firm up in the pan, put a large inverted plate over the top of the pan, flip it over to remove the tortilla from the pan and slide back in to cook the other side.
- This will take another 10 minutes or so, be really careful not to burn the tortilla – enjoy with a tomato salad, slices of chorizo and a chilled glass of white wine!
Check out & Print the full recipe below…
- 10-12 single Eggs beaten
- 5 single Potatoes peeled and sliced
- 3 single Onions sliced
- 500 ml Oil
- Heat the oil in a thick based pan and once very hot, add half of the onions and potatoes
- cook in the oil, stirring occasionally for about 7-8 minutes until the potatoes are cooked through and starting to brown a little.
- Once cooked add to the beaten eggs and stir in, whilst cooking the second batch
- Add the mixture to an oiled, non stick pan (must be non stick!) and cook on a low heat for approx 10-15 minutes. Once it has visibly firmed up in the pan, put a large plate over the top and tip the pan over removing the tortilla from the pan.
- Slide back into the pan to continue cooking the underside – this should take another 10 minutes or so.
- Once cooked either eat immediately whilst still hot, or serve cold with sliced chorizo, parma ham and other delicious morsels!