Let's hear it for the humble tortilla, Spain's answer to the omelette. Delicious warm or cold, with or without that traditional accompaniment, mayonnaise. A tortilla makes a fine supper or lunch with a green salad and there are so many things you can add: chorizo, onion, peppers, tomatoes, courgettes, peas, even fine herbes. Tortilla de Bacalao is fantastic and a smoked salmon tortilla is to die for.
One of the problems people have with tortilla is the quantities, how many eggs for what size pan. The second problem is the flipping of the tortilla when it is almost cooked. This is where the tortilla pan comes in, basically two frying pans hinged together. You can also turn out onto a frying pan lid or plate and then slide the half cooked tortilla back into the pan, or finish the tortilla off under a grill.
All our tortilla recipes are cooked in a 26 cm tortilla pan.
Preparation Time: 5 mins Cooking Time: 30 mins Total Time: 35 mins
Serves: 12 Difficulty: easy Suitable for: Meat and Fish eaters
Ingredients
Method
Peel and cut the potatoes into bite sized chunks. Traditionally the potatoes are then cooked in oodles of olive oil until they are soft. I prefer to steam the potatoes. Far less calories.
Whilst the potatoes are cooking, beat the eggs together in a large bowl.
Put the oil in one half of the tortilla pan or the frying pan and gently cook the chorizo until they are just cooked.
When the potatoes are cooked, drain them and then add them to the egg mix with the salt. Add the cooked chorizo and mix together well.
Pour the egg/potato/chorizo mix into a frying pan or one side of the tortilla pan. Put the second half of the tortilla pan in place or use a lid on the frying pan. Cook on a slow to medium heat until the top of the tortilla is almost set.
If you are using a tortilla pan, hold the two halves together and turn over. If you are using a frying pan you can turn the tortilla out onto the lid or onto a plate and then slide it back into the frying pan, cooked side up.
The cooked side should be a golden brown.
Continue cooking gently until the tortilla is set through when pierced with a knife. Turn the tortilla again to make sure that both sides are equally cooked. If you use a good tortilla pan then the cooking time could be as little as 5 minutes per side for a soft tortilla.
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