Spanish potato omelette

Summer has arrived and with it a chance to picnic and enjoy eating outdoors. Tortilla is fantastically versatile and can be cooked the night before if you are planning a picnic, but is equally tasty as a simple meal served warm with cold meats and salad. The tortilla was a staple in the Soler household and continues in mine and my siblings. Growing up by the coast, the family would spend the whole day at the beach and of course Juani would bring a feast. I have very fond memories of being wrapped in a towel after playing in the sea and sand and enjoying a slice.

The secret of a good tortilla is allowing the onions to caramelise so they become sweet and seasoning generously to bring out the flavours.

This recipe makes a 20cm diameter tortilla and will serve up to 3 people as a main meal.

Ingredients

1 large onion
500g waxy potatoes
4-6 eggs (depending on size)
Extra virgin olive oil (to cook the onions)
150ml vegetable/ sunflower oil & 50ml olive oil (to cook the potatoes)
Salt

Method

1. Chop the onion finely. Heat a good glug of olive oil in a large frying pan and sauté the onions until soft and sweet. This may take up to 30 mins.
2. Meanwhile peel (optional) and slice the potatoes thinly (2mm thick), put then in a bowl and add salt to allow excess water to release. After 20 mins pat the the potatoes dry with kitchen towel.
3. Season the onions and then remove from the pan and set aside.
4. In the same pan heat the vegetable/ olive oil. When the oil is sufficiently hot (test with 1 slice of potato – when it starts to sizzle it’s ready) add the potatoes. Makes sure all the potatoes are covered with oil. Allow them to gently fry until soft but not toasted (10 mins).
5. Remove the potatoes and place on kitchen towel to remove the excess oil.
6. Once the potatoes have cooled, carefully place them in a bowl and add the onions.
7. Whisk the eggs in another bowl and then add to the potatoes and onions. Stir gently.
8. Heat a glug of olive oil in a small frying pan (20cm diameter) and pour in the ingredients. Cook on a low-medium heat for about 20 mins.
9. Now for the tricky bit! In order to cook both sides evenly you need to turn the tortilla over near the end of the cooking time. So when the tortilla is almost cooked through take a plate and place it over the top of the pan. Toss the pan over the plate allowing the tortilla to drop onto the plate. Then slide the tortilla back into the pan with the uncooked side on the bottom. Cook for another 3 minutes.
10. Serve with salad and slices of cold meats such as jamón Serrano and chorizo.