Saturday, 3 July 2010
The perfect Tortilla
The lunch dish or bar snack of my dreams.
So delicious and worth the faff for sure.
Cheap to make. Delicious hot, warm or cold.There is nothing better on a hot summers day than a slice of fresh tortilla and a bottle of Cold Sagres
I think this is the definitive recipe for spanish tortilla. I have tried and tested many versions but have stuck with this one as the most delicious and authentic.
Tortilla connoisseur Kerry Rankine, mastermind of Growing Communities and the Stoke Newington farmers market in London,
endorses it as her favourite.
2 large spanish onions
750g firm waxy potatoes
10 tablespoons olive oil( dont stint here )
750ml sunflower oil
6 organic or free range eggs
sea salt and black pepper
Cut the onions in half, peel and thinly slice. Peel the potatoes, cut them in half lengthways, and then across in slices 5mm thick. Toss with 1/2 teaspoon of sea salt and leave to stand in a colander. Heat the olive oil in a large heavy based pan and when hot but not smoking add the onions with a pinch of salt. Give them a good stir, reduce the heat to low, and cook very slowly for 30-45 minutes until golden and sweet smelling. Stir the onions every few minutes so they cook evenly and do not stick to the bottom of the pan. Remove from the heat, drain and reserve the oil. Meanwhile cook the potatoes. A deep fat fryer is just the ticket but if you do not have one, pour the sunflower oil into a similar sized saucepan ( never fill it more than half full) and set it over a medium heat.The temperature is crucial as the potatoes should cook until tender but not colour. A gentle simmer is the secret to success here. Drain in a colander. Strain the oil, let it cool and keep it for later use. Break the eggs into a large mixing bowl and whisk briefly. add the onions and potatoes and mix well. Taste for seasoning. Pour the oil you previously reserved from frying the onions back into a 20cm non-stick frying pan approximately 3mm deep.
Set over a high heat. When the oil starts to smoke pour the mixture in with one hand while shaking the pan with the other. Reduce the heat to low and cook for 3-5 minutes or until the underside is is golden brown.
THE CRUCIAL STAGE - take care here!!!!
Take two tea towels and a plate of a similar size to the pan and rest it over the pan.
With both hands and two tea towels ( I do this over the sink!!!)
Carefully invert the the tortilla onto the plate. The uncooked side will still be fairly runny so watch out!!!!
Turning the tortilla gives it its distinctive rounded cake like shape.
Turn the heat to high again, and pouring a little more olive oil into the pan,
carefully slide the the tortilla back into the pan,uncooked side down,
tucking in the edges as you go. Cook for another 3 minutes.
Both sides should now be golden brown. If not repeat the process once more.
The tortilla will be cooked if the middle feels solid.
Remove from the pan and slide onto a serving plate allow to cool before cutting it into wedges.
Enjoy!!! - keeps up to three days in the fridge