As anyone who knows will testify… I love cookery programmes – and even more so if it comes with entertainment. Heston Blumenthal is a current favourite, as is the new series with Jamie Oliver. Anyway – you came in here to read about an easy tortilla recipe didn’t you? Not about what I may or may not watch of an evening on television :)
Right… anyway… one of Jamie’s programmes in a previous series was based in Andalucia – and he came up with a number of recipes that I will try out – Gazpacho is next on the list. So it got me feeling all Spanish today – and so I thought I would try to make an easy tortilla (Spanish Omelette). I’d never done it before… but I knew that it was based on 4 simple ingredients (plus oil). How difficult could it be?
Here’s how I did it (Update – I now use this method frequently each week).
Serves 4 with salad – or makes about 20 bite sized portions for tapas.
- 4 or 5 medium sized potatoes… peeled and sliced about 5mm thick (Update: I no longer bother peeling my potatoes, just wash and slice the spuds. I find it gives the tortilla an earthier, heartier flavour. Yum!)
- 1 large onion – really really finely diced. But really finely sliced works too… it’s down to taste. Don’t keep it chunky though, it affects the texture
- 3 eggs, lightly whisked with a good pinch of salt and pepper
- Fresh garlic (to taste). I use 3 large cloves… but that’s because I LOVE garlic – oh and it keeps the mozzies away.
- Olive oil – plenty – probably half a litre! (I prefer to use vegetable oil so the taste isn’t too overpowering… but it is entirely up to you. It certainly isn’t greasy when you eat it, so don’t worry)
- Cook the sliced potatoes in deep olive oil but keep the heat really low – the slower you do this bit the better. Mine take about 30 to 40 minutes, depending how thinly sliced they are
- In the meantime, gently caramelise the onions in a frying pan n a small amount of olive oil. Get them to a light/medium brown without burning them – again, use a really low heat. This can take the same amount of time as the potatoes
- Once caramelised, stir in the crushed garlic into the onions… cook for one minute and then transfer to a large bowl
- Once the potatoes easily break apart when prodded with a spatula, transfer them (minus the oil of course) into the large bowl with the onions
- Mix the potatoes, onion and garlic together really well. it doesn’t matter if it breaks up – this is preferable anyway.
- Pour the lightly whisked egg all over the top, and stir it well. You should see it turning to mush.
- Season if you wish and mix a bit more
- Heat a frying pan (ours is 10 inches) with just enough olive oil to coat the base of the pan.
- Once it is smoking hot, give the pan a shake to cover the surface with oil and then pour in your potato/egg mixture. Turn the heat down after 30 seconds to a low/medium level.
- Press down the mixture firmly into the base of the pan and use a spatula to gently pull the mixture away from the pane edges and achieve a nice round shape
- Leave it to cook gently for about 5 or 6 minutes. DO NOT STIR!
- Give it a shake now and again… and perhaps tease the edges a little with a spatula
- Now at this point, the traditional method is to cover it with a plate – flip it over, and then slide it back into the pan to cook the other side. I now always dot aht. But if you’re not confident enough – shake it a little and pop it under a hot grill for about 5 minutes… until the top is just set.
- Serve hot or cold.
I’d love to hear if any of you try this method… and how you get on.
Spain Buddy tips
Don’t be shy about adding extra ingredients if you wish. Here are some that have been successful for us – makes sure are finely diced and precooked
- Bacon or ham
- Peppers (capsicums)
So there you have it – my easy tortilla (Spanish omelette) recipe – ¡Disfruta!
PS: The best tortilla I have ever tasted (apart from my own of course) was at Cafe Puerto in Playa Blanca, Lanzarote – where they bring it as free tapas with your drinks. Lovely!