Next level Spanish tortilla
- José Pizarro
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Serves 2
More effort
Prep: 20 mins
Cook: 45 mins
A star rating of 5 out of 5.8 ratingsRate
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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
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300ml olive oil
-
1 large Spanish onion
finely sliced
-
2 thyme sprigs
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500g semi-waxy potatoes
thinly sliced using a mandoline (see tip, below)
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6 free-range eggs
-
3 tbsp extra virgin olive oil
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Nutrition: Per serving
- kcal882
- fat48g
- saturates9g
- carbs79g
- sugars10g
- fibre10g
- protein29g
- salt0.6g
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Method
-
step 1
Heat 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.
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step 2
Tip 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).
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step 3
Beat the eggs in a bowl and season well, then add the hot cooked onions and potatoes, and mix well to coat.
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step 4
Heat 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.
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step 5
Put 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.
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step 6
Use 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.
Recipe tip
An even slice
If you want to get beautifully even, slender potato slices, use a mandoline. It not only helps ensure more even cooking, but saves you a lot of fuss. You want slices around 3mm thick.
Recipe from Good Food magazine, July 2023
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A star rating of 5 out of 5.8 ratings
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