Tortilla Española

Potato tortilla is not only the mainstay of a tapas meal but it is the nearest thing to a national

Spanish dish.  This recipes is a simple version with a clean flavour but there are many

variations.  The addition of garlic and parsley in not unusual.

Preparation Time             20  Mins

Cooking Time                  30  Mins

Elapsed Time                   1  Hr

Ingredients

For     4  portions

3                    Eggs

4 tbs               Olive oil

1 thick slice        Onion  - Spanish - chopped finely

680 gms           Potatoes  - sliced thinly

                      Salt

Method

Put the oil to heat in a small omelette pan.  Fry the potatoes and the onion gently in the oil. 

Cook the potatoes until they are quite soft, but have not coloured.

Transfer the potato and onion to a sieve placed over a bowl to catch the oil as it drains.

Beat the eggs lightly with the salt.  Add the drained potatoes.  Pour most of the oil out of the

pan, leaving only a tablespoon or two.  Return the pan to a low heat and tip in the egg-potato

mixture.  Push the potato down into the egg so that all is submerged. As the tortilla cooks,

neaten the sides with a spatula to build up a deep, straight edge.  When it looks firm, slide it out

 on to a plate; then invert it back into the pan to cook the other side.  A little more oil in the pan

may be necessary.  Alternatively put the pan in a moderate oven or under a grill to cook the

top.

The centre of the tortilla should remain juicy.  When the tortilla feels lightly set and firm, remove

 it and drain it well on kitchen paper.

Wine recommendations

Conventional

          Manzanilla Sherry

Interesting

          Côtes de Gascogne blanc

          Pinot Gris

          Vin de pays Charentais