Cornish Food Market

Spanish Tortilla

Method

Don t be put off by the amount of olive oil in this recipe, most of it is poured off and can be re-used. Put 50ml of the olive oil in a non-stick frying pan and sweat the onions over a low heat for 5 minutes until softened. Add the potato slices to the pan along with the remaining olive oil, the oil should should just cover the contents of the pan. Season with salt and pepper, cover and cook gently over a low heat for 30 35 minutes, the aim is to simmer the potatoes and onions in oil rather than fry them. It might be necessary to lift the potatoes of the bottom of the pan from time to time and carefully turn it over. Lightly whisk the eggs in a large bowl with a pinch of salt. Drain and discard the excess oil from the cooked potato and onion mixture, then add the vegetables to the eggs and stir gently to combine without breaking up the potato. Return the ingredients to the pan and cook on a medium low heat for 10 minutes. Once the top surface of the omelette appears firm, slide a palette knife around the side of the pan, place a plate over the top of the omelette and invert the pan to release the omelette onto the plate. Carefully slide the inverted omelette back into the pan and cook gently on the other side for another 5 minutes until cooked through.

Spanish tortilla can be served warm with the centre slightly soft or cooked a while longer and left to cool. It can then be sliced and makes an excellent picnic dish. In Spain aficionados argue over the merits of including onion or not, it is optional, similarly red and/or green peppers may be added with the onion.