I have sometimes used a recipe for tortilla from Bon Appetit magazine (no, I don't separate the eggs and whisk the whites separately as they do), but over time I have worked out my own way to make this. And it is pretty darn tasty. So here is my version of tortilla; still a wee bit laborious so get hubby to chop the potatoes and onions like I do. Yep, sure, you can borrow him.
1 kg. potatoes, diced into bite-sized chunks
500 mLs. (2 cups) extra virgin olive oil
2 large red onions (500g. approx.), finely chopped
3 large cloves of garlic, finely chopped or minced
8 large eggs
salt and pepper to taste
Tip the potato chunks into a large frypan
Pour in the olive oil over the veg.
Warm up the pan on medium heat
Cover with a lid, reduce to medium-low and cook for 20 mins.
Now add the onions and garlic and cook for another 18 mins.
Let it cool for 5 mins. then tip the mixture into a colander which has been placed over a large bowl; you want to keep the oil!
While the veg. mixture is cooling, whisk 8 eggs in a large bowl
Tip the potatoes etc. into the eggs and stir in gently
Season with salt and pepper to taste
Grab an oven-proof skillet (large) and pour in 2.5 tbs of the reserved oil
Heat it up for a couple of minutes, swirl the oil around the pan, then add the potato/egg mixture
Cook for about 8 mins. till the bottom is nicely browned
Place the whole thing into a 180C oven and bake for about 25 minutes till browned and set - it will puff up so make sure your skillet is big enough
Take it out of the oven and let it cool for a minute or 2
Cut into big wedges and serve with a green salad
Equally delicious cold the next day, and makes great picnic food
I used a mix of oils; mostly olive oil but a bit of peanut oil added in
I heated up a baking tray, then put the skillet on that in the oven as I was worried it might spill. Came close:=)
Don't worry that the onion will look a nasty, virulent shade of blue-green the next day; no worries, fine to eat, just close your eyes
Use the reserved oil over the next couple of weeks; it will add a great taste to savoury dishes
|peeled and diced|
|ready for the pan|
|oil starting to bubble|
|golden brown and crunchy on top|
|tasty my dears|
John Olsen says he lived in Spain in the late 1950s on $14 a week! I don't think you'd get by for half a day on that now. I just have to tell you how I first came across tortilla. When I was a wee young thing at Monash University I studied Spanish with a wonderful lady from Argentina. She invited the class over to her house one night where we all indulged in some Spanish dishes and wine. I may just have turned 18 so yes legal:=) There I tried this dish for the first time and fell in love. I haven't made it often, but it is always a hit. And I still have the recipe booklet she gave us after all these years.