Tortilla de Patatas (Spanish Omelette)
A couple of blog posts ago I told you a bit about my visit to my old school - see this link - and, as promised, here is the recipe for another dish I made for the kids. This is a Spanish omelette like you've never had before; the secret is that I use plain crisps rather than fried potatoes to give proper crunch and save a lot of time! This is a tip I picked up from various Spanish sources, including the godfather himself, Ferran Adrià.
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For me, simplicity and purity is best when it comes to classics and so I use nothing but an onion, the crisps, eggs, olive oil and salt. The result is something rather wonderful. Depending on the circumstances, I like to serve mine slightly runny in the middle but obviously if you're taking it to a picnic (or a year 9 Spanish class!) this isn't very practical and the omelette still tastes delicious once it's been cooked all the way through. So learn a classic and bring a bit of Spanish tradition into your life with this super simple recipe!
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Tortilla de Patatas (Spanish Omelette)
Serves 4-6
150g good quality plain crisps
1 Spanish onion, peeled and halved
8 eggs
sea salt
400ml olive oil
Thinly slice the onion halves, cut side down, so that you end up with half-moon slices.
Pour the olive oil into a deep frying pan and add the onion. Place over a medium-high heat so that you are cooking the onion oil from cold. Once the onion starts to sizzle (this should take about 5 min), allow to cook for 10 minutes, stirring from time to time , until they are soft and cooked through. The onions should have browned slightly around the edges but not burned. Remove the onions from the pan with a slotted spoon and set aside, reserving about 2 tbsp of the oil.
Break the eggs into a large bowl but do not whisk them! Add the hot onions to the eggs along with the crisps, then season with the sea salt. Carefully mix through - use a fork to break the eggs but don't over mix - just give the mixture a few loops with a fork. Leave the mixture to rest for 30 minutes.
To make the tortilla, place a large non stick frying pan over a medium heat with the reserved oil. When the pan is hot, add the egg mixture. DO NOT STIR!
Depending on your pan and stove, the cooking time will vary. After around 3 minutes, you hsould be able to ease the tortilla from the edge of the pan using a fork or a spatula. At this point, cover the pan with a plate which is bigger than the pan. Hold firmly with both hands and flip the pan onto the plate. You might want to do this over the sink in case of accidents.
Slide the tortilla back into the pan for the other side to cook. Place it back onto the heat for 2 minutes if you want a runny middle, or four for a solid omelette. Serve.
TIP: If you do want to flavour the omelette, you could add pieces of jamón serrano or chorizo or cooked peas or strips of tinned/jarred red pimiento peppers.
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For me, simplicity and purity is best when it comes to classics and so I use nothing but an onion, the crisps, eggs, olive oil and salt. The result is something rather wonderful. Depending on the circumstances, I like to serve mine slightly runny in the middle but obviously if you're taking it to a picnic (or a year 9 Spanish class!) this isn't very practical and the omelette still tastes delicious once it's been cooked all the way through. So learn a classic and bring a bit of Spanish tradition into your life with this super simple recipe!
Tortilla de Patatas (Spanish Omelette)Serves 4-6
150g good quality plain crisps
1 Spanish onion, peeled and halved
8 eggs
sea salt
400ml olive oil
Thinly slice the onion halves, cut side down, so that you end up with half-moon slices.
Pour the olive oil into a deep frying pan and add the onion. Place over a medium-high heat so that you are cooking the onion oil from cold. Once the onion starts to sizzle (this should take about 5 min), allow to cook for 10 minutes, stirring from time to time , until they are soft and cooked through. The onions should have browned slightly around the edges but not burned. Remove the onions from the pan with a slotted spoon and set aside, reserving about 2 tbsp of the oil.
Break the eggs into a large bowl but do not whisk them! Add the hot onions to the eggs along with the crisps, then season with the sea salt. Carefully mix through - use a fork to break the eggs but don't over mix - just give the mixture a few loops with a fork. Leave the mixture to rest for 30 minutes.
To make the tortilla, place a large non stick frying pan over a medium heat with the reserved oil. When the pan is hot, add the egg mixture. DO NOT STIR!
Depending on your pan and stove, the cooking time will vary. After around 3 minutes, you hsould be able to ease the tortilla from the edge of the pan using a fork or a spatula. At this point, cover the pan with a plate which is bigger than the pan. Hold firmly with both hands and flip the pan onto the plate. You might want to do this over the sink in case of accidents.
Slide the tortilla back into the pan for the other side to cook. Place it back onto the heat for 2 minutes if you want a runny middle, or four for a solid omelette. Serve.
TIP: If you do want to flavour the omelette, you could add pieces of jamón serrano or chorizo or cooked peas or strips of tinned/jarred red pimiento peppers.
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