Tortilla with a pickled twist
There is a change of season in the air. The mornings are notably cooler and the nights are getting longer. Although the days are still warm I find myself leaning towards more warming meals using late summer produce.
Potatoes and red onions are the pick of the week, so here are two simple recipes that whisper of the harvest season to come.
Honey and thyme pickled red onion
This simple condiment has become a regular addition to our dinner table. The pickled onion rings turn a vibrant pink because of a reaction with the vinegar, and bring a brightness to any meal.
Feel free to play around with different flavour additions, such as bay leaves and mustard seeds, and increase the sweetness if desired. I prefer these to be on the tart side, not unlike a traditional whole pickled onion.
Preparation time: 15 minutes, plus 30 minutes resting Cooking time: 5 minutes Makes a 500ml jar
■ About 500g red onions, peeled
■ 1 teaspoon salt
■ 1⁄3 cup (80ml) apple cider vinegar
■ 1⁄3 cup (80ml) water
■ 2 teaspoons honey or sugar
■ 4-5 sprigs of fresh thyme
■ 12 juniper berries or black peppercorns
Use a mandolin or sharp knife to thinly slice the onions into rings about 2mm thick. Place in a bowl, add the salt, and toss to combine. Set aside for 30 minutes for the onion to soften.
In a small saucepan, combine the vinegar and water, and bring to a simmer. Remove from the heat and stir in the honey, thyme and juniper berries or peppercorns.
Set aside to cool to room temperature.
Drain the onions in a sieve, using the back of a spoon to press out the excess liquid. Place into a clean 500ml jar. Pour over the cooled pickling liquid, flavourings included. Secure the lid and refrigerate. Leave to pickle for 24 hours before serving, and consume within two weeks.
Tip: Once the onions are finished, turn the remaining pickling liquid into a salad dressing. Add one teaspoon of wholegrain mustard and an equal quantity of olive oil to the liquid, and shake to combine.
Red onion and potato tortilla
This is a tortilla of sorts. It’s not especially authentic as I have never quite mastered the flipping of the halfcooked tortilla, which I think comes down to my highsided cast-iron pan.
To speed cooking I use parboiled potatoes and reduce the quantity of oil required.
Preparation time: 10 minutes Cooking time: 30 minutes Serves 4 as a light lunch or side dish
■ 500g agria potatoes, sliced in 5mm slices (unpeeled)
■ 1 teaspoon salt
■ 1⁄4 cup (60ml) olive oil
■ 2 red onions, about 400g, thinly sliced
■ 2 teaspoons fresh thyme leaves or 1 teaspoon dried
■ 6 eggs
■ Salt and cracked black pepper
Preheat the oven to 180 degrees Celsius.
Place the sliced potatoes into a saucepan and cover with cold water. Add the salt and bring to a boil. Simmer for 10 minutes until just tender, then drain in a colander. Leave until they’re cool enough to handle.
Heat the oil in a heavy-based frying pan over a low heat. Arrange the sliced onions in the base and cook slowly for 10-15 minutes until soft and just beginning to caramelise. Tip on to a plate and return the pan to the heat.
Layer a third of the potato slices into the base of the hot pan. Spread over half of the cooked onions and scatter with thyme leaves. Repeat this, finishing with potatoes. Turn the heat to high.
Whisk the eggs together in a bowl, season well and pour into the pan. Cook for 3-4 minutes until the egg begins to set around the edges, then place into the hot oven. Cook for 10-15 minutes until set and the potatoes are tender.
Serve warm with pickled onions and a green salad.