Tortilla de Patatas

A Spanish tradition, a perfect balance of textures, and beautifully savoury.

INGREDIENTS:

• 1 large Onion

• 2 Potatoes

• Extra Virgin Olive Oil

• Salt

• 4 Eggs

GARNISH INGREDIENTS:

• Paprika

• Mayonnaise

RECIPE:

1. Peel potato and onion, slice both 1/8 thickness.

2. Pour EVOO into a saute pan until it comes half way up the pan.

3. Add thinly sliced potatoes and onions to the pan, season with salt, and allow to fry in the oil until golden and caramelised, don’t be afraid of some char.

4. Crack eggs into large bowl and season.

5. Remove potato and onions from oil with a slotted spoon once cooked and add into the bowl with the eggs. Mix together with the eggs and then cover with foil to contain the heat in the bowl. Allow to sit for at least 30 minutes ideally.

6. Do not discard the oil from the step 2, this will be re-heated and used to fry the tortilla. Add a generous amount of the left over oil (4-6 tablespoons) to a 6inch wide frying pan on medium heat.

7. Pour potato and egg mixture in, do not stir it around, allow to cook for 2-3 minutes until deeply golden brown. Use a spatula to coax the edges away from the side right before flipping to ensure it doesn’t stick. Using a plate that has a wider circumference than the pan, press the plate on top of the frying pan and flip it over. Then return the pan to the heat and slide the tortilla back in, allow to cook on this side for a further 2-3 minutes.

8. Flip tortilla out of pan in the same manner as step 7, allow to rest for 15 minutes before cutting and serving.

9. Optional (not traditional step): combine mayonnaise and paprika to serve.