SPAIN- Tortilla

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Lacklustre Spain join unenviable recent list of (Italy-2010, France- 2002) defending World Cup champions who have then been knocked out in the group stages of the following World Cup finals.

La Roja have been left with egg on their faces after losing both of their opening matches- 5-1 to the Netherlands, and 2-0 against Chile, and will be scrambling to beat Australia in the final match of the 2014 tournament.

This recipe for Spanish Tortilla, is a dish that I make quite often, and which never fails to impress. If you are only going to attempt one of the World Cup Dinners then I’d recommend this one! The fillings can be varied depending on what you feel like (salmon and asparagus is a favourite), but for this version I am going for a combination inspired by the colours of the Spanish flag.

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INGREDIENTS (Serves 4, or a hungry 2!)
1 medium onion
1 can new potatoes
3 tablespoons olive oil
5 large eggs
8 cherry tomatoes halves
10-12 red pickled jalepeno slices
2 slices serrano ham cut into strips about 1 inch long.
salt and black pepper to taste

INSTRUCTIONS
1. Use a frying pan around 20 cm diameter. This is important as the tortilla will be too thin if a larger size pan is used.
2. Cut the onion into thin circular half-moon slices.
3. Drain the new potatoes and cut into rounds around 3mm thick.
4. Dab them dry with kitchen roll.
5. Heat 2 tablespoons of the oil in the frying pan and, when it’s smoking hot, add the potatoes and onions.
6. Sauté the onions and potatoes until tender, but not browned.
7. Add salt and pepper.
8. In the meantime, crack 5 eggs into a large bowl and whisk lightly using a fork.
9. Mix in the serrano ham, red jalepenos, cherry tomatoes.
10. Add plenty of Salt and Pepper.
11. When the onions and potatoes are cooked, add them to the eggs in the bowl, and give a good stir to ensure everything is coated.
12. Return the frying pan back to a medium heat, and add the rest of the oil.
13. Pour the tortilla mix into the frying pan, and turning the heat down to its lowest setting.
14. Leave the mix for 15 minutes to cook slowly, uncovered- patience is a virtue here!
15. Go round the edge from time to time with a palette knife, as this will give it a nice clean edge.
16. After 15 minutes transfer the pan from the hob to under the grill to finish off the top of the tortilla.
17. Place onto a board and cut into wedges- tastes great hot or cold the next day.

I normally eat my tortilla with some salsa and hot sauce. My favourite at the moment is Glasgow Megadeath! A nice glass of Rioja and you’re good to go!

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