Spain’s omelette-style tortilla is the dish by which tapas bars are judged. The potatoes should be firm, the onion golden and the egg cooked just enough to hold it all together.
- 60 ml (¼ cup) olive oil
- 1 small onion, finely chopped
- 420 g (about 3 small) sebago potatoes, peeled, thinly sliced
- 5 eggs
- chopped flat-leaf parsley, alioli and lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until softened. Add potatoes and cook for 8 minutes or until tender. Transfer potatoes to a colander, reserving 2 tsp oil. Wipe pan clean and reserve. Whisk eggs with ¼ tsp salt, then gently stir in potato mixture.
Return reserved pan and oil over medium heat. Add potato mixture, reduce heat to low and cook, stirring gently, for 4 minutes or until egg starts to set and base is golden. Place a large plate over the pan, then, wearing oven gloves, quickly invert tortilla onto plate. Return pan to heat, and, using a large spatula, carefully slide tortilla back into pan. Using spatula, tuck under edges of tortilla and cook for a further 3 minutes or until set.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by Brett Stevens.