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Tapas Sized Tortilla |
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KEY POINTS
| Preparation Time: | 15 mins | Cooking Time: | 35 minutes |
| How Difficult | Easy | Freeze? | No |
| Servings |
4 tapas portions |
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INGREDIENTS
| Metric | Imperial |
| 275g potatoes | 10oz potatoes |
| 1 medium onion | 1 medium onion |
| 3 medium eggs | 3 medium eggs |
| 4 small tomatoes or a sprig of parsley (optional as garnish) | 4 small tomatoes or a sprig of parsley (optional as garnish) |
| 4 tablespoons of olive oil | 4 tablespoons of olive oil |
| Salt and pepper | Salt and pepper |
Specific Cooking Equipment
1 large frying pan
1 small frying pan
SEE HINTS AND TIPS AT THE END OF THE RECIPE BEFORE COOKING.
Preparation
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Roughly chop the onions. Cut the potatoes in half and then slice thinly. Generously sprinkle the potatoes with salt and pepper and mix them around to ensure they are all light coated with the salt and pepper. |
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Pour 3 tablespoons of olive oil into a large frying pan and warm to a
medium heat. Add the potatoes and onions.
Cook for about 20 minutes. Adjust the heat as you cook so that the potatoes are cooked through (test by tasting) but they are only lightly browned. Stir and turn the ingredients often. |
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When to potatoes and onions are cooked put them to one side.
Lightly whisk the eggs in a largish bowl just enough so that the
whites and yolks are mixed.
Heat the remaining one tablespoon of olive oil in a small frying pan to a low heat. Pour the potatoes and onions into the bowl containing the eggs and mix them all together. |
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Pour the mixture into the small frying pan and cook for 8 to 10
minutes on a low heat so that the top of the tortilla has just
begun to set. Turn the tortilla upside down by placing a large plate on the top of the pan and turning it upside down. Slide it back into the pan and cook for 2 more minutes. Cut into wedges and serve. |
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The tortilla is probably best eaten hot but it is great when cold. If time is a problem, cook the tortilla as described above and store covered in the fridge. The tortilla can then be reheated in a frying pan for 2 to 3 minutes.
HINTS AND TIPS!
At the first time of cooking we had a couple of problems with getting the
perfect tortilla.
First, we did not cook the potatoes and onion for long enough, the potatoes were too firm. So, be sure to taste the potatoes before you add them to the egg. It's far better to have the potatoes slightly browned compared to undercooked. Slicing the potatoes very thinly also helps them to cook well.
The second problem we had was that the top of the tortilla had not cooked well enough when we came to turn the tortilla over. The tortilla then split which was a disaster! If the top is not firm after cooking, the solution is to simply put the pan under a medium grill for a couple of minutes. This firms up the tortilla and stops it splitting when it's turned.
Good luck!
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