Tortilla Española

I love NOTHING more than a big wedge of Spanish tortilla at any time of the day. Eggs are my favourite – any shape or form but this classic Spanish tortilla elevates the humble egg into something quite spectacular. Soft potato slices and good quality tuna make for a spectacular, simple tapas creation that is an absolute must for any tapas offering. Given my own way, I would eat this all day, every day.

INGREDIENTS:
1 small onion (sliced thinly)
4 medium waxy potatoes (sliced thinly)
1 small jar of best quality tuna in olive oil
olive oil
1 teaspoon of fresh thyme or oregano
1 tablespoon parsley (chopped)
8 free-range eggs
1/2 cup milk
salt & pepper

DIRECTIONS:
Heat about 4cm depth of olive oil in a frying pan until hot, but not smoking. Add some of the potatoes but not all of them. Fry until the potatoes soften but don’t brown or crispen. Drain on paper towels and repeat process with the other potatoes.
Drain the oil leaving about 2 tablespoons in the pan. Cook the onions until golden. leave to cool with the potatoes. Drain the oil from the pan.
In a large bowl beat the eggs and milk well and add the tuna in flakes (keep the tuna oil), the thyme, parsley, potatoes and onion and salt & pepper. Leave the mixture covered for about 1/2 hour.

Preheat oven to 200ºC

Heat a medium, deep and ovenproof frying pan with 2 tablespoons of the olive oil from the jar of tuna until hot.
Pour in the egg mixture. Cook for 2-3 minutes until the base starts to brown. Place in the oven and cook for 10-15 minutes until the centre is cooked through. Cool for 1-2 minutes then using a palette knife release the tortilla from the edges of the pan. Place a large plate on top, then invert the pan to release the tortilla to the plate. Leave to cool slightly and serve warm or, my favourite, room temperature.

SERVING:
cut into bitesize tapas and skewer with cocktail sticks. You can eat warm or cold. I prefer cold with a dollop of fresh saffron alioli

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