This month our new chef Natalia has created a wonderful menu full of authentic Spanish dishes for our East Dulwich Supper Club evening and here she has been kind enough to share her wonderful Tortilla recipe with us!
The Traditional Spanish Tortilla
Serves 4
Preparation time 15 minutes maximum
Cooking time approximately 30 minutes
Ingredients
6 Large Free Range Eggs
1.5 kg Vivaldi Potatoes
2 Large White Onions
Filippo Berio Olive Oil
Salad Leaves as garnish
Tomatoes for salad
Method:
- Get your pan on the heat warming with the oil to deep fry the potatoes and onions.
- Peel the potatoes and keep in salted water while you turn your attention to the onions.
- Peel the onions, then very roughly cut them into eights – they need to stay quite large so they don’t get lost in the tortilla.
- Using a small very knife, carefully slice the potatoes into thin random shape pieces, they need to be different shapes and sizes so they don’t create 1 single layer and the egg mix can get in between all the pieces of potato and onion.
- Add the potato pieces and onion chunks to the “Hot” (not boiling) oil and fry until soft (not golden).
- While the onions and potatoes are cooking, beat your eggs in a metal bowl and set aside.
- Once the potatoes are cooked, using a slotted spoon, remove them from the oil and add to the egg mix.
- Remove all the oil from the tortilla pan – be careful this will be hot! Then return to the heat and add all of the egg, onion and potato mix to the pan and gently stir.
- Once it starts to look like very loose scrambled egg, leave it alone to set.
- After a few minutes it will be cooked enough for you to turn over! This is the scary bit but be brave!
- Invert a plate just bigger than the pan over the top, placing one hand on the pan handle and one hand on the plate, then in one swift movement flip it over.
- Now slide the tortilla back in the pan and cook the other side.
- Once both sides are golden brown and the centre is cooked to your liking it is ready to serve with a delicious fresh salad.
Don’t tell Natalia, but a delicious twist on this would be to add some fresh red chilli and fresh thyme and then finish off by grating some Manchego cheese over the top whilst it is still warm.
Food in season
Fruit & Nuts
Forced Rhubarb
Vegetables & Herbs
Brussels Sprouts, Cabbage, Cauliflower, Celeriac, Chicory, Jerusalem Artichoke, Kale, Leeks, Onion, Pak Choi, Parsnip, Purple Sprouting Broccoli, Salsify, Spinach, Spring Onions, Swede, Turnips, Sweet Potato, Wild Nettles
Meat & Game
Hare, Spring Lamb,
Fish
Cockles, Cod, Dab, Dover Sole, Gurnard, Hake, Halibut, Langoustine, Lemon Sole, Lobster, Mussels, Oysters, Red Mullet, Salmon, Shrimp, Whitebait, Winkles
Suzanne is a professional chef, wife & mother who has lived in East Dulwich all her life!
This article first appeared in the March 2016 issue of SE22 magazine.