Potato, egg, and onion. It can’t be amazing, can it? It absolutely can!
Let me introduce to the foodie wonder that is tortilla española. It’s a bit like an omelette, but then again, it’s not. The texture is different and it tastes better cold than hot. This is one of my favourite tapa dishes, especially in the summer. Okay, I have many, many favourites, but tortilla española is definitely near the top of my list.
Preheat the oven to 165 degrees c. Finely slice the potatoes and onions using a food processor, mandolin or knife. Heat the oil in a large, shallow frying pan then add the sliced potato, onion and salt and saute until just cooked.
Break the eggs into a large bowl or measuring jug, beat, then add the cooked potato and onion.
Transfer the mixture to a smaller frying pan or baking tin (if using a pan, make sure it's suitable for oven use). Cook on the hob for a couple of minutes until bottom of mixture has just started to set.
* For guidance, my pan is 21.5cm dia by 5cm deep. Make sure your pan is not too shallow - it won't work in a crepe pan.
Move the pan to the middle shelf of the oven and cook for 20-30 minutes until the top is a light golden colour and the eggs have set.
Now tip the tortilla out onto a plate and allow to cool down to room temperature. You can have it warm if you wish, but somehow it always tastes better when it has cooled down.
Slice into wedges or cubes and serve.
I love this with a nice cold glass of manzanilla....or a nice glass of red...or a beer.
I really hope you give this one a go. If you do, please let me know how you get on.