HOW TO MAKE BARRAFINA’S TORTILLA

The classic tortilla is a Barrafina favourite because it is simple — particularly in terms of the number of ingredients used — and tastes absolutely delicious. But it’s also a dish where the devil is in the detail and it takes practice to perfect.

At the Townhouse, we taught guests the potatoes have to be sliced to just the right thickness (about 5mm) and then fried until crispy but not brown. The onions, meanwhile, are fried slowly without adding any sugar, until perfectly golden and sweet from their own juices. The onion and fried potatoes are combined so the still-warm fried onions wilt the potatoes a little, to get them to the perfect consistency.

Next, beat the eggs, add the well-seasoned onion and potato mixture, before cooking in a tortilla pan until just set on one side (but otherwise runny — about 5mins).

Then flip carefully and cook the same amount on the other side. The resulting tortilla will yield a little to the touch, and then gently ooze as you cut into it. A simple dish that once mastered, brings a great deal of joy.