We’re slacking off. It’s bad. I’m ashamed. I haven’t posted a recipe in a while, I feel hollow, empty like an egg that Delia Smith’s pricked with a pin. I want to post, I want the knowledge that MCC Sensi has passed down to me to expand into the void of the interweb. I want to share the Tortilla. The Spanish Tortilla, the sweet taste of the onions finding their way through the potato and egg, the heavy lightness, the oily dryness, the…
Best write it up really, the vast array of ingredients included
- 4 big potatos, peeled and sliced – whole round slices
- 3 big onions, peeled and sliced – semi circle slices
- 5 eggs
- 1 pint of mild olive oil
- Salt and pepper
First we need to get the pint of oil (that’s right a whole pint), and bring it up to a medium heat in a nice big frying pan. Add in the slices of potatos and leave to cook until they’re just soft, the tip of a knife should just sink in. Once done, strain off into a heat proof bowl.Don’t chuck away the oil, as we’re now going to do the same thing with the onions using the same oil. Fry them off until just going brown. Then strain them and shove into the same bowl as the potatos. (Keep the oil, MCC Sensi poured it into a bottle for roasting some veggies on a later occasion.)
Now crack the eggs into a bowl and whisk until a little frothy. Now add in the potatos and onions and stir in gently, add a bit of salt and pepper. IMPORTANT tip, taste the mix. I know, it sounds grim, tasting the raw egg and stuff, but it’s the only time really to add the salt and pepper, makes sense to me and didn’t taste that bad as it goes.
Now to the cooking, heat up a pan to a low to medium heat, add a little oil, enough for a small film on the bottom (use a but of the oil from earlier). Now add in the mix, spread it out, pushing down gently so that it moves out from the middle, give the pan a little shake. The trick is to cook the Tortilla slowly, we don’t want the underside to become “leathery and brown”, once it looks like its set a bit, try and check underneath it. If it’s cooking too quickly, put it under the grill to warm the top.
Probably worth a look underneath now.
Once it looks set (not cooked), we need to flip it over. Put a plate on top of the pan, magically get the Tortilla onto the plate and then slide it back in to the pan and press down. Ta daa.
There’s something about Spanish Tortilla’s that makes them so much more than the sum of its parts…