A recipe by Omar Allibhoy, Head Chef at El Pirata de Tapas. A classic Spanish side dish, tortilla are surprisingly simple to make – once you know how, you’ll make them again and again.
Ingredients
- 3 large Maris Piper potatoes
- Extra virgin olive oil
- 1 Spanish onion, though a yellow onion is fine
- 2 tbsps butter
- 12 medium eggs
- Salt, to taste
Method
- 1. Thinly slice the potatoes with a mandoline or a very sharp knife. Fry them in the oil until golden and crispy all over. Set aside.
- 2. Caramelise the onion in the butter until very dark brown. Add a little water to deglaze any burnt parts when overly brown.
- 3. Mix the eggs with the caramelised onion and the crisped potatoes, season to taste with salt and leave it to rest in the fridge for an hour.
- 4. Meanwhile, heat a non-stick frying pan to a medium/hot heat, add a splash of the olive oil and pour in the egg and potato mixture. After two minutes turn over the omelette using a plate larger than the pan. Repeat this process after two minutes and again until the omelettes are nicely browned. The centre of the omelette should retain runny consistency.