As anyone who knows will testify… I love cookery programmes – and even more so if it comes with entertainment. “Heston’s Feasts” is a current favourite, as is the new series of “Jamie Does…“. 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 :o)
Right… anyway… Jamie’s programme last night 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. How difficult could it be?
Here’s how I did it.
Serves 4 with salad – or makes about 30-40 bite sizes portions for tapas.
- 3 medium sized potatoes… peeled and sliced about 5mm thick
- 3 eggs, lightly whisked with a good pinch of salt and pepper
- Fresh garlic (to taste). I used 1 large one… but would definitely increase that next time.
- Olive oil – plenty! (I used vegetable oil this time which worked just as well… but we possibly missed out on a little flavour there)
- Gently sweat the onions and garlic in a large saucepan
- Add the sliced potatoes, pour in plenty of oil – so it almost covers the spuds. It sounds a lot… but this is why it’s better to use a healthier olive oil that the veggie stuff I used.
- Cook REALLY SLOWLY for about 40 minutes until the potatoes are softened and cooked through… strirring every 5-10 minutes or so
- When the potatoes are cooked through – drain them completely and pour them into a large bowl. Pour the lightly whisked egg all over the top, and stir it well
- Heat a large frying pan (ours was 10 inches) with a small amount of oil and pour in your potato/egg mixture. Turn the heat down immediately to a low/medium level.
- Press down the mixture firmly into the base of the pan.
- Leave it to cook gently for about 15 minutes. DO NOT STIR!
- Give it a shake now and again… and perhaps tease the edges a little with a palette knife
- 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. But with Alan’s suggestion… I didn’t do that. I simply shook it a little and popped it under a moderate grill for about 5 minutes… until the top was browing and bubbling.
Serve hot or cold.
I’d love to hear if any of you try this method… and how you get on.
Next time we cook it, we’re going to add some precooked bacon chunks or chorizo… or perhaps some small pieces of broccoli… or peppers or mushrooms. It’s a really good base, and we’ll be experimenting with all sorts of added flavours.
So there you have it – my easy tortilla (Spanish omelette) recipe – ¡Disfruta!
PS: The best tortilla I have ever tasted was at Cafe Puerto in Playa Blanca – where they bring it as free tapas with your drinks. Lovely!