I always love to gain cooking inspiration from other cultures; as their food always seems so superior to English food. Let’s be honest, the English aren’t well know for their cuisine. There are about three savoury dishes that we’re famous for – fish and chips, roast dinners and english breakfasts. I won’t disagree that our cakes, scones and sweet dishes are to die for; but sadly, we can’t live off them!
I was reminded of how much I loved this dish after visiting the new Tapas Barcelona in Southampton (yes, I may have been there more than once!). Many tortillas later, including a quirky aubergine one which turns purple, I thought I’d take a stab at creating my own.
- 1 large potato, sliced into extremely thin discs
- 1 small onion, finely diced
- 1 tablespoon oil
- 1 teaspoon salt and pepper
- 3 large eggs
- A vegetable salad to serve
- Add the potatoes, onion, oil and seasoning to a small frying pan (about 15cm in diameter) which is at a low heat. The pan size is important as otherwise the tortilla won’t hold together as the ratios are wrong. Fry on a low heat until the potatoes are cooked through, about 15-20mins.
- In a large bowl whisk the eggs together.
- When the potatoes are cooked, pour the mixture into the bowl with eggs and mix together. Tip back into the pan and level out the mixture. Turn the pan onto a low heat and cook gently until the mixture has set (around 5 minutes).
- Now comes the hard bit – flipping it! If you’re brave flip it in the pan or flip it onto a board and slide it back into the pan. Or pop in under the grill for a couple minutes just to cook the top.
- Cut the tortilla into slices and serve with a salad.