If you asked ten Spaniards the recipe for tortilla, you’d probably get ten different answers... This one is ultra simple, apparently from the region of Andalucia.
My brother, who lives and works as a chef in Spain (http://www.shanticoibiza.com
), taught me how to make it.
You’ll need a large frying pan that you are happy to put in the oven.
1 large onion, finely chopped
3 or 4 medium potatoes, peeled and cut into small cubes
6 large eggs (the best you can find/afford)
salt & pepper
- Heat a generous glug of olive oil in the frying pan, and add the onions and potatoes. You want them to cook slowly so keep the heat low, and stir occasionally to stop them sticking to the bottom of the pan. This will take about 15-20 minutes, until the potatoes are soft and no longer translucent.
- Preheat the oven to gas 5.
- While the potatoes and onions are cooking, crack the eggs into a large mixing bowl, season, and whisk until frothy.
- Once the potatoes and onions are cooked, add them to the eggs, stir, and return this mixture to the frying pan. Cook for a couple of minutes until the eggs start to cook. Stir, then put the frying pan (with contents!) into the oven.
- Cook on the top shelf for 20-30 minutes until the mixture has risen and turned golden brown.
- Once removed from the oven you’ll need to carefully turn the tortilla out onto a plate. It can be eaten hot straight from the oven, and it’s also very nice the next day for lunch either cold or reheated (a minute in the microwave should suffice).
This recipe tastes even better made with vegetables from Community Harvest Whetstone