SPANISH TORTILLA

A Spanish Tortilla it is not a Mexican flour pancake but a Spanish omelette.  It's very easy to make, is great hot or cold and is a staple for a Tapas spread.  Also great for picnics!

INGREDIENTS
Potatoes
Onions (optional)
Olive Oil
Eggs
Sea salt

WHAT YOU NEED: A non stick frying pan is a must.   I use a standard frying pan which is about the same circumference as a dinner plate.  Also a large bowl and 2 large plates the same circumference as your frying pan.

METHOD
Break about 6 or 7 eggs into a large bowl with some salt and mix with a fork until combined.

Chop an onion and sauté in a little olive oil until clear but not brown.  Add to the egg mixture.

Peel your potatoes and chop into quite small cubes.
(You need enough to completely fill your frying pan)

Heat some olive oil in your frying pan. Don't use too much oil, you are not deep frying, you just need enough so that all the potatoes are covered.  Cook the potatoes on a medium heat. You don't want them to brown so be careful not to have the heat too high.  Putting a lid on the pan whilst cooking will help to cook them in the steam that they generate and will help to prevent browning.

When the potatoes are cooked tip them into the egg mixture.  If you have used too much oil use a slotted spoon to remove them from the pan so as not to add the oil as well. Turn the potatoes over in the egg so that they are all coated. The heat of the potatoes will start the cooking process of the egg.

If necessary add a little more olive oil to the pan and heat.  Tip all the egg & potato mixture back into the pan.  It should be absolutely full.  Cook on a low to medium heat.  If you have the heat too high the underneath will brown before the egg cooks in the middle, (putting a lid on the pan from time to time can help the cooking process).  Whilst the mixture is cooking, using the back of a large spoon, keep pushing around the edges of the mixture to help create a rounded edge.

When the underneath is lightly browned and the mixture is starting to go firm you need to turn the tortilla over.  Don't panic, there is a method!

Place a plate over the pan, one that is the same size or larger.  Put one hand on top of the plate and the other hand on your pan handle and turn them over.  Lift off the pan and you will have the tortilla on the plate, the cooked underside now visible. Now place another plate on top and turn over again.  Now you will see the uncooked part, probably quite loose but don't worry.  Now place the frying pan on top of the plate and turn over once more.  Now the uncooked side is on the bottom of the pan.  If you have lost any bits of potato in the turning process, add them back to the pan.

Return to the heat and cook on a low to medium heat until the underside is browned and the whole tortilla is quite firm.  Again use the back of a large spoon to push the edges of the mixture in to create a rounded edge.

Note:  If when you turned the tortilla the first time it looked like it could do with a little more browning, it should be a golden colour, just repeat the process when you have cooked the other side.

Once the tortilla is cooked, place your serving plate over the pan and invert again.

You can serve this immediately, hot, with any accompaniment of your choice, we quite like it with baked beans!  Or leave to cool and serve at room temperature on its own as a tapa with some crusty bread.  I also like to serve it with some Chorizo, Serrano Ham and some Tomato, Pepper & Onion Salad.  It's also good with chargrilled peppers, the kind you can buy in jars in the supermarket.

Variations:  You can add any other vegetables to the mixture if you choose.  Any bits of peppers, courgettes etc that you may have left.  The Spanish often add spinach or asparagus.