Tortilla-Spanish Omelet.

 

 

 

This one I first saw in Moro-the cookbook. A wonderful recipe to get rid of any overflow of eggs we have at some times.

 

 

Their recipe is basically eggs potatoes and onions, but I like to add to this whatever is ready in the garden, like Swiss chard, tomatoes, chilies, baby marrow,……

 

 

 

2 red onions sliced into rings

100ml olive oil

6 potatoes thinly sliced( I don’t bother peeling them, too much work )

2 cloves of garlic thinly sliced

1 chilly chopped

500ml sunflower oil for deep-frying

6 organic or free range eggs

Any veggie you got going.

 

 

Heat up the olive oil and toss in the garlic , chillie and onion. Add some salt and lower the heat to a simmer for about 20 – 25 min. If you have any other veggies to add add them later so that they still slightly crispy when done.

When done remove from heat and reserve the oil for later.

In the meantime deep fry the sliced potatoes slowly over medium heat in the sunflower oil. Slowly so they don’t colour too much.

 

Drain on paper towel to get rid of excess oil.

 

Beat eggs in a big bowl, add onion mix and potatoes .Add salt and pepper.

 

Pour the reserved olive oil in the frying pan(25cm)  and set over high heat. Add the mixture when the oil is smoking hot, shake the pan with the other hand to spread the mixture evenly.

Reduce the heat and cook for about 4 to 5 minutes. The underside should now be golden brown and the top sill slightly runny. Take a big lid an put it on top of the frying pan . Carefully turn over and slide it back into the pan. Cook for another 3 minutes on medium low heat. Both sides should be golden brown. If it still feels a bit soft cook a little longer.

Slide the tortilla onto a plate and serve cut in wedges.