Tortilla de patatas

Tortilla de Patatas

Tortilla de patatas









This omelette will feed 3-4 people.

1 medium-sized onion, finely chopped
3 medium-sized potatoes, peeled
5 eggs
salt and pepper

Cut each potato lengthways into quarters. Thinly slice the potatoes crossways. Soak in water to get rid of the excess starch and then drain.

Heat some olive oil in a frying pan, add the potatoes and sprinkle over some salt. Mix well so that they are thoroughly coated in the oil and begin frying on a high heat. Fry for 10-15 minutes, turning every 5 or so minutes. After you’ve turned the potatoes, turn the heat up for a minute or so and then cover and turn the heat down for another couple of minutes so that the potatoes get a bit of colour and cook in the steam at the same time.

After about 5 minutes, sprinkle over the onions and fry with the potatoes.

Meanwhile, crack the eggs into a bowl and beat. Season with salt and pepper.

When the potatoes are cooked, leave to cool down before combining with the egg.

Heat some oil in the frying pan and pour in the egg/potato mixture when the oil is hot. Set the timer for 3 minutes and cook on a high heat. Turn down the heat, cover and cook for another 3 minutes. Flip the tortilla. Turn the heat up and cook again for 3 minute on high before covering and turning down the heat for 2 minutes. Check the tortilla is cooked in the middle and serve.

I’ve found the easiest way to flip the tortilla is by using a flat saucepan lid with a handle. Hold the handle with a cloth to protect your hand, cover the pan and flip the tortilla so that the saucepan lid is horizontal.

It takes a bit of confidence to flip the tortilla, but you just have to take the bull by the horns and turn it. When you’ve got the semi-cooked tortilla on the lid, gently slide it back into the pan. Turn up the heat and gently shake the pan with circular movements to tidy up the edges, using a spatula if necessary to tuck any edges back under.

Garlic mayonnaise goes really well with the tortilla and is so easy to make. For a recipe and video, see this post.

Rosti potatoes

Rosti potatoes

Rosti potatoes

Rosti potatoes has been on my list of things to cook one day for a long time but it always seemed to involve too much faffing around.

I decided to give it a go yesterday and it couldn’t have been easier – one of the easiest ways of preparing potatoes that I’ve ever done. Some recipes call for using raw potatoes, others for boiling the potatoes first before grating, others for adding egg yolk and others for squeezing out the water first. My recipe uses raw potatoes, salt, pepper and oil. Period. It was delicious – crispy on the outside and soft and fluffy on the inside.

You can make individual rostis but today I decided to make a large one.

1 medium potato per person, coarsely grated
olive oil

Put the grated potato into a bowl and season with salt pepper. It is important not to wash the potatoes and to keep the starch as this will bind the potato together when it is cooked.

Heat some olive oil in a frying pan. Add the potato and set the timer for 10 minutes. Fry on fairly high heat for a minute or so before covering with a flat pan lid and turning down the heat for the rest of the cooking time.

Drizzle over some oil onto the top of the rosti and gently ease away from the sides of the pan with a spatula. Use the lid to flip the rosti and fry for a further 10 minutes on the other side, covering and turning up the heat at the beginning of the cooking time. Serve.