Tortilla is a classic across Europe especially the potato and onion version you find in Spain. Incredibly simple and outstandingly good. Sheila prefers to keep it simple – potato and onion only. You can if you want add other ingredients, peppers, perhaps chorizo, but, as Sophia Grigson observes “Never use a tortilla as a dustbin dish for leftovers”
INGREDIENTS
Olive oil
3 medium potatoes not too floury peeled and thinly sliced
1 onion thinly sliced
8 eggs lightly beaten
2 garlic cloves crushed
salt and pepper
METHOD
Pour a thin layer of olive oil in heavy based frying pan. Place the potatoes and onions in, shake the pan to settle them down, now pour in enough oil to cover you can use a mix of sunflower and olive oil. At the end of course you can save the oil just mark the bottle accordingly.
Cover with a lid and stew very gently until the onion and potatoes are tender, allow at least 45 minutes to an hour. They should be meltingly soft but not brown. Remove with a slotted spoon and drain on kitchen paper.
Beat the eggs with the garlic and salt and pepper to taste. add the warm potatoes and onion, and set aside for 30 minutes.
Pre heat the grill
Heat 3 tablespoons of the oil in a frying pan over a medium heat. Add the egg mixture, shake the pan for the mixture to settle down. Cook until three-quarters set. The sides should be brown when eased away from the sides. finish off under the grill. Check the Omelette should be set through, but still moist. Cool.
Serve at room temperature?
Serve as a cold lunch, brilliant picnic food.
Original Recipe Sunshine food Sophia Grigson
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