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Tortilla is Spain's favourite snack. Seen and eaten in almost
every tapas bar, the Spanish Omelette comes in many different
guises but this is the most traditional recipe.
Ingredients
3-4 tablespoons of olive oil
3 large potatoes, peeled and thinly sliced
3 large eggs
1 onion, peeled and finely chopped
salt (to taste)
Method
1.
Crack the eggs into a bowl. Whisk with a fork and add a
pinch of salt.
2.
Heat oil in a frying pan (not one with a heavy base as this
will prove to be a hindrance when preparing to do the 'flip').
3.
Add the potato and fry for a couple of minutes. Add the
onion and mash in with the potato.
4.
When the mash starts to brown a little at the edges add
the eggs. Make sure the mash mixture is fully submerged
by the eggs. Poke it to allow some of the egg to seep in.
5.
Fry gently over a low heat. While cooking shake the pan
to loosen the tortilla from the base and tidy the edges
up with a wooden spoon.
6.
As the egg starts to set, place a plate over the pan. Holding
it with both hands quickly 'flip' the tortilla over onto
the plate and slide back into the pan to cook the other
side.
7.
Keep shaking the pan lightly so the tortilla does not stick
to the bottom.
8.
Once it feels firm on the edges and soft in the middle (after
about 1 minute) then slide the tortilla back onto the plate.
For the brave heart you can do the flip again if you wish.Do
not over cook this. The middle is meant to remain runny
and gooey.
9.
Let the tortilla rest for about 5-10 minutes before serving.
Cut into cake slices (starter) or cubes (tapas). Garnish
with green olives.
Serves 4
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