A BIT ABOUT TORTILLA
Tortilla is one the most popular dishes in Spain, eaten regularly in every Spanish home and is the most requested tapa in bars and restaurants across Spain. Who hasn’t tried tortilla?
Spain is divided into two groups: one who dream with a runny tortilla with soft onion and the other group who believe putting onion in a tortilla is sacrilege. I rather be in the group which eats both! In my opinion the onions adds moisture and sweetness so if I have the choice I will always choose an onion one!
Although I wouldn’t say tortilla is the healthiest of the dishes, it’s a great dish is you have vegetarian friends coming for dinner and is also gluten free and dairy free!
We make a lot of tortillas at amba chefs, normally as a canape served with a piquillo pepper sauce or a romesco sauce. They are also served with flavoured mayonnaise like aioli, red pepper mayo, lemon mayo or Padron pepper mayo.
(will serve 4 ot 5 depending on how greedy you are!)
4 medium potatoes
Olive oil/ sunflower oil enough to deep fry the potatoes in a frying pan
Put a frying pan with plenty of olive oil to heat up (it has to covered the potatoes). Peel and chop the potatoes into small chunks. Chop the onion. Once the oil is hot add the potatoes. Fry for a few minutes at high heat and then turn the heat to low/medium. Add the onion. Fry until the potatoes are soft.
Place a sieve over a bowl and tip the potato mix into it to drain off the oil. Allow it to stand for a few minutes while you beat together the eggs in a bowl with a fork. Add the drained potatoes and onions to the egg mix while they are still warm. Season generously. This mixture needs to be very moist, not dry so add more eggs if needed. (tip; if run out of eggs add a bit of milk!)
Add a few tbsp. of the oil into the pan and heat until quite hot before pouring in your tortilla mix. Shake the pan to allow the mix to distribute well and settle. Run a spatula around the outside of the mix and cook for a minute. Turn the heat right down and cook gently for about 4 minutes until the tortilla is starting to set.
Remove the pan from the heat and placing a plate over the pan flip the pan over quickly so the tortilla falls on the plate. Now slide carefully the tortilla back into the pan and place it back on the heat. Cook slowly for another 4 minutes.
VARIATIONS OF TORTILLA:
Once you have master the art of a simple tortilla you can experiment adding more ingredients: morcilla (Spanish black pudding), wild garlic, roasted red peppers, courgettes and herbs, prawns, cheese, chorizo, spinach… the options are endless!
Enjoy the cooking!