TORTILLA DE PATATAS — SPANISH OMELETTE WITH POTATOES
(Pictured) Serves 12 as part of a selection of tapas.
You will need: 6 tablespoons olive oil 2 large onions, finely sliced Sea salt and freshly ground black pepper 10 small cooked new potatoes, cut in 1cm (less than ½ in) slices or cut into chunks 6 eggs, see my Tip, above right 50ml (2fl oz) cream
To serve, you will need: Fresh coriander Wafer-thin slices of jamon
Put a frying pan, non-stick if you like, on a high heat. When it’s hot, add three tablespoons of the olive oil and the finely sliced onion. Season with sea salt and freshly ground black pepper and cook the onions, tossing regularly, for a few minutes until they are softened. Add in the slices or chunks of cooked new potatoes, whichever you’re using, and continue to cook the onions and potato pieces for about 5-10 minutes until they are golden. Take the pan off the heat for a moment to allow it to cool down slightly. Preheat the grill and whisk the eggs in a big bowl. Add the cream, some sea salt and freshly ground black pepper, and whisk to combine, then tip in the cooked onions and potato pieces. Put the frying pan back on the heat, and add in the remaining three tablespoons of olive oil. Once the pan is hot, pour in the egg, cream, potato and onion mixture. Turn the heat down to low, and cook the tortilla slowly until the bottom of it is golden brown. Then put under the hot grill for a couple of minutes, until the top is just set. Turn it out onto a plate and allow it to cool slightly. Serve the tortilla cut into slices, and garnish each slice with a sprig of fresh coriander and a wafer-thin piece of jamon, as in the photograph, above.