Tortilla at taste of Spain
Tortilla
Ingredients
Olive oil
3 medium floury potatoes, peeled and thinly sliced
1 onion thinly sliced
Sunflower oil
8 eggs
2 crushed garlic cloves
Salt & pepper
Methodology
Pour a thin layer of olive oil into a large lidded wide frying pan 23-30 cm/ 9-12 inches . Add the potatoes and onions, pour over a mix of olive oil and sunflower oil, just about to cover the mixture. Cover with a lid and on a low heat stew the vegetables until tender – stir them occasionally to stop the bottom from catching. They should be soft but not brown. Lift out with a slotted spoon and drain on kitchen paper. Keep the oil
Beat the eggs with salt and pepper and garlic. Add the warm potatoes and onions to the eggs and rest for at least 30 minutes.
Turn on the grill
Heat the frying pan on a medium heat, add the egg mixture and smooth it down. Cook until about two thirds cooked, the sides should be golden brown and should ease away from the pan. The top will not be set so put under the hot grill until just set through. Cool in the pan and then turn out.
Best served at room temperature and cut like a cake.
