Next level Spanish tortilla
Elevate a Spanish tortilla, the Mediterranean favourite, with this recipe from chef José Pizarro. Enjoy as a lunch for two with a fresh green salad
- Serves: 2 persons
- 300ml olive oil
- 1large Spanish onion, finely sliced
- 2thyme sprigs
- 500g semi-waxy potatoes, thinly sliced using a mandoline (see tip, below)
- 6free-range eggs
- 3tbsp extra virgin olive oil
Step 1Heat the olive oil in a deep non-stick pan, ensuring it is no more than a third full, over a medium heat. Add the sliced onions along with the thyme sprigs, and fry gently for 15-20 mins until golden.
Step 2Tip in the potatoes and cook gently for 10 mins until tender but not falling apart. Drain well (reserve the oil to make your next tortilla – keep chilled).
Step 3Beat the eggs in a bowl and season well, then add the hot cooked onions and potatoes, and mix well to coat.
Step 4Heat the extra virgin olive oil in a 20cm cast iron or non-stick frying pan over a high heat. Pour in the tortilla mixture and swirl until the outside starts to set. Reduce the heat to medium-low and cook for 4-5 mins until starting to set – the bottom and sides should be golden and the centre loose.
Step 5Put a board wider than the pan over the top and invert the tortilla onto it. Carefully slide the tortilla back into the pan and set over a low heat.
Step 6Use a spatula to tuck in the edges of the tortilla and give it a curved look. Cook for another 2-3 mins (the centre should still be a bit runny), then turn out onto a board and leave to stand for 5 mins before serving.