Tortilla

Serves: 6

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Total Time: 60

Prep Time: 10

Cook Time: 50

• 2 large Spanish onions
• 700 gram(s) firm, waxy potatoes
• 150 ml olive oil
• 750 ml sunflower oil for deep-frying
• 6  eggs, organic or free range
• sea salt and black pepper

Method

1. Simmering potatoes in oil until they have the texture of silk velvet is one secret of a real Spanish omelette. The onions, too, must be fried long and slowly until sweetly melting. Then there is the shape, a little thicker round the rim, which comes from turning the omelette over and tucking in the edges. Such simple ingredients, such a heavenly result when carefully done. I learned the technique from Sam Clark of Moro and see no good reason to add or subtract anything from the classic recipe.
2. Peel and thinly slice the onions. Peel the potatoes, halve lengthways, then across in 5mm slices. Toss the potato with teaspoon of salt and leave to stand in a colander.
3. Heat the olive oil in a large, heavy saucepan and when hot, but not smoking, add the onions and a pinch of salt. Reduce the heat to low and cook them very slowly for about 40 minutes, until they are golden and sweet smelling. Drain the onions, reserving the oil.
4. In another large pan, heat the sunflower oil on a medium heat. Drain, dry and add the potatoes. Simmer the potatoes in the oil until they are tender, but without colouring them - about 15 minutes. Drain the potatoes.
5. Break the eggs into a large bowl and whisk lightly. Add the onions and potatoes and mix. Taste and add pepper, plus salt if needed.
6. Pour most of the oil from the onions into a 20cm frying pan. Heat on high. When the oil is very hot, pour in the egg mixture, gently shaking the pan as you do so. Immediately lower the heat and cook until the underside is golden brown. To turn the tortilla, use both hands and thick cloths to invert it carefully onto a plate.
7. Turn the heat to high and pour a little more of the olive oil into the frying pan. Slide the tortilla back into the pan, runny side down, and tuck in the edges. Cook for another 3 minutes or so, watching the heat, so that the underside also becomes golden brown. The tortilla is ready when the centre feels firm.
8. Eat warm or cool, sliced in wedges or diamonds, on its own or with salad Recipe by Shona Crawford Poole

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