I got inspired whilst watching spanish week on 'A Chef's Line' on SBS and decided to whip up one of my own!
for my recipe I used 1/2 red onion finely chopped, 3 baby ruby lou potatoes peeled and finely sliced, salt and pepper, 2 tablespoons of garlic infused olive oil and 3 large eggs.
heat up the oil and add the onion and potatoes, season well with the salt and pepper, turn the pan down to low and gently cook the potatoes stirring them often so they do not colour at this stage. After 10 minutes or so or when the potatoes start to look translucent, gently whisk the eggs and pour into the pan. Move the potatoes around a little bit so the egg is mixed through.
leave the pan on low heat and gently cook the eggs and potatoes. When you see that the egg is cooked around the edges of the pan and lifting it up it is golden brown it is ready to flip. Place a plate over the top of the pan, making sure the plate is bigger than the pan, and flip over onto the plate. The gently slide the tortilla back into the pan so the bottom can cook through. This should take around 10 minutes. You know it is ready when you give the pan a bit of a shake and if it all moves together - done! Turn off the heat and leave the tortilla for 15 minutes or so before serving. It tastes fantastic cold. Serve it with a salad and sliced jamon if you are going for that spanish flair!
hi, I'm Debbie, a food lover, cook and culinary creative!
it is here that I will showcase some of my culinary creativity, highlight recipes and ingredients that inspire me as well as try to impart some wisdom around how to host, plan, prep, cook and enjoy your next party!