Spanish Tortilla Omelette
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes
Cooking time: 90 minutes
Serves: 8-10
- 1/2-2/3 cup extra virgin olive oil
-
1 large brown onion, peeled and thinly sliced
-
1.1kgs/2.4lbs potatoes, peeled and thinly sliced
- 1.5 teaspoons salt
- 9 eggs
These measurements are ideal for a 26cm/10.2inch non stick pan.
Step 1 - Heat a frypan on medium heat (5 out of 10 heat). First sweat the onion down in some olive oil slowly for 20 minutes while you peel the potatoes and slice them. You don't have to stir the onions much, just let the heat do its job and soften them occasionally turning them to cook evenly. Transfer onions to a large bowl once softened and caramelised.
Step 2 - If you are using floury potatoes, soak the sliced potatoes in water for 10 minutes. Otherwise drain well and pat dry on a paper towel. Fry the potatoes in batches on medium high heat (7 out of 10) until golden and crispy and once they're cooked add to the onion mixture stirring until they are combined and season with salt. In a jug whisk the eggs and add to the bowl with the potatoes and onion and toss to combine well.
Step 3 - Wash your non stick pan and dry it. Then heat it on low (3 out of 10) and add 2-3 tablespoons of oil. Pour the omelette mixture into the pan and place the lid on. The omelette will cook from the outside in and it will take a while (around 15-20 minutes or so) for this step. When the tortilla is about 2/3 of the way cooked (from the outer edge) then place a large plate on top of the pan and then flip the pan over. Try not to hesitate when doing this as is nature but if you do it in on swift motion it will be better. The uncooked top of the tortilla will now be facing down on your plate. Slide the omelette back into the pan so that the uncooked part has contact on the frying pan. Fry for another minute. Then flip back onto a plate. The more photogenic side is now facing down so flip this one last time onto the serving plate or board. Serve hot, warm or cold.
Personal Note
Apart from clearing potato space, I'm going to show you some new things that I have in my kitchen as part of the In My Kitchen series hosted by Sherry of Sherry's Pickings.
The first pic is a box of goodies that my friend Valentina. We had been sending boxes of gifts and food to each during lockdown and this one had a few types of pasta which I used in Greek Lamb Shanks and Timpano, some fantastic Portuguese extra virgin olive oil, dried cumquats, pomegranate syrup, homemade tahinopita and her home grown citrus. And the black and white photo? It's just a photo that she found at an op shop.
The next pic is of a New Zealand brand Apostle hot sauce. Apart from having the best packaging (seriously, is this perfect Christmas gift or what?) I loved these hot sauces with flavours named after saints and sinners. The Saint Phillip is their roasted capsicum & chilli and is their classic red hot sauce but they've also got interesting flavours like Saint Peter made with kiwifruit and kawakawa verde or Saint Matthew with chocolate & manuka chipotle! They are available at David Jones.
I also was sent some Kimbula Kithul syrup. If you've ever visited Sri Lanka you'll be familiar with the breakfast dish of "kithul and kurd" which is kithul treacle over yogurt. Kithul syrup is made from the sap of Kithul flowers. Kithul tappers climb the trees with a basket and knife to collect the sap which must be boiled immediately to prevent fermentation. Kithul syrup is low GI, vegan, preservative free, vegan and rich in Vitamin B and this one is made with no sugar or water added. The syrup itself has a tangy, slight smokiness and can be used in cocktails, stir fries, over pancakes, in drinks or anywhere you would use sugar, honey or maple syrup.
Our friends Ahana and Sagaar also sent us a Diwali package to help celebrate Diwali. It is a 5 day festival of light, like a New Year that celebrates new beginnings and the triumph of good over evil and light over darkness. Before COVID I was planning a trip to India and I've always wanted to see Diwali up close but that was not to be. I loved all of the things that they sent me from the delicious crunchy cornflake and peanut mix seasoned with spices to the tiny potato straws or Aloo Bhujia that had a spicy and refreshing flavour to them. I also loved the Soan Papdi which was like pashmak and halva in one with a cardamom flavour to it. Happy Diwali everyone!
So tell me Dear Reader, have you ever tried a spanish tortilla?