Tortilla

There is nothing as synonymous with spain and spanish food as Tortilla, It is quite literally the 'bread and butter' of spanish living. However, it is notoriously hard to get the right texture and sweetness, and there lies the secret: the choice of the onions and potatoes, always use spanish onions for their sweetness and a firm and waxy potato variety.

Serves 6 portions

Ingredients

2 large spanish onions

700g Potatoes (firm and waxy)

6 Eggs

Olive Oil

Sunflower oil for deep frying

Method

Cut the onions in half, peel and thinly slice. Peel the potatoes, cut in half lengthways, and then across in slices 5mm thick. Add a little salt and leave to stand in a colander.

Heat the olive oil in a large heavy saucepan and when hot (not smoking) add the onions with a pinch of salt. Stir, reduce the heat to low and cook very slowly for around 30 mins until golden in colour and sweet in smell. Always stir the onions as they cook to prevent them sticking to the pan. remove from the heat, drain and reserve the oil.

Meanwhile, cook the potatoes in the sunflower oil over a medium heat. The temperature is crucial as the potatoes should cook until just tender without adding colour. Drain in a colander.

Break the eggs into a large mixing bowl and whisk briefly. Add the onions and potatoes and mix together. Add seasoning as desired.

Pour the reserved olive oil into a frying pan, approximately 20cm across and set at a high heat. When the oil starts to smoke pour the mixture with one hand whilst shaking the pan with the other. Reduce the heat to low and cook for around 3-5 mins or until underside is golden brown. Then take a plate of similar size to the pan and place on top. Very carefully invert the tortilla on to the plate, be careful as the top will be slightly runny. Gently slide the tortilla back into the pan and cook for another 3-5 mins until golden brown.

The tortilla will be cooked if the middle feels solid. Once cooked, serve after allowing to cool slightly.