TOR­TILLA DE PATATAS — SPAN­ISH OMELETTE WITH POTA­TOES

Sunday Independent (Ireland) - Life - - APPETITES -

(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.

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