How To Make Tortilla Española

The tortilla is one of the cornerstones of Spanish cooking. Although sometimes called an omelette, it is nothing like the French version- thicker, denser and served in slices like a cake. It’s one of the most popular tapas dishes, and it’s well worth learning how to get it right.

Spain and its chefs are divided into cebollistas (those who like onions in their tortilla) and sincebollistas (antionionists) and arguments are fierce. Some heretics even add chopped ham or chorizo or other ingredients. It’s up to you.

INGREDIENTS

• 7 eggs

• Two large potatoes

• One large onion

• Plenty of olive oil

EQUIPMENT

• A 22-24 cm nonstick frying pan

• A silicon spatula

• Three glass bowls

• A metal sieve

• A potato peeler

• A plate slightly larger than the frying pan

• Kitchen paper

METHOD

1. Peel the potatoes and cut them into smallish chunks by hand with a paring knife.

2. Put a centimetre of oil in the pan, add the potatoes, season with salt and turn the cooker on. Stir frequently and be sure not to brown the potatoes too soon. While you’re doing this, chop the onion roughly, crack the eggs into a separate bowl and beat them gently without introducing too much air. Once the potatoes are soft (around 20 minutes), turn the heat up and cook until slightly golden.

3. Strain the potatoes and put to one side in a bowl. Using the drained oil, fry the onion until soft and almost transparent. Add oil if required. Drain and add onions to the potatoes. Leave this mixture to cool for at least 15 minutes.

4. Now, stir the beaten egg into the potato and onion mixture, return oil to the pan and bring to a medium heat. Add the mixture to the pan and do not stir. Lightly oil the plate. Loosen the edges of the tortilla with a spatula, and shake the pan a little to ensure it moves around. When you see the underside edges of the tortilla turning golden, place the plate upside down over the pan, protect your hands with a teatowel and flip the tortilla onto the plate over the sink.

5. Gently ease the tortilla back into the pan and cook for a further three minutes.

6. Slide it out onto a plate, allow it to cool until it’s warm and serve.

Chef’s tip: Some like their tortilla firm and set, others prefer them soft and oozy – almost uncooked at times. For softer tortillas, flip early, after a minute or two, and often, twice on each side, until the tortilla is firm but not golden.