Ah, the Spanish tortilla!
The perfect quick lunchtime meal, and invariably you will have all the ingredients already in your kitchen.
Now there are many and varied ways of making this, and I have tried plenty. This is my favourite and I make it not only for those of you who come over to the castle as part of an “Arrival Buffet” but also for myself and friends. With a tomato and basil salad, some crisp fresh salad leaves and a warm, crusty baguette…what more could you wantjumping castle for sale sydney?
Ok, so this should give you enough for 6-8 slices:
2 large onions, cut into quarters and sliced thinly, put these in a large frying type pan, preferably one that can go in the oven ( no plastic handles!) with a good slosh of olive oil. You can add a little crushed garlic here if you feel the need, plus a large pinch of something like herbes de Provence or dried oregano. You want a really low heat going here.
While the onions are softening peel a few potatoes, say around 700g and slice very thinly, place these on the top of the onions and put a lid over the whole pan so that they sort of steam/fry. Every 5 minutes give it a careful turn over so that the flavours mingle and all becomes nicely golden.
Meanwhile in a large bowl mix up 8 eggs, around 100ml of milk, a good grinding of black pepper and a couple of pinches of salt. To this add 200g of grated cheese – something tasty – or if you have only a soft goats cheese then use that; this is not an exact science and can be changed to accommodate what you have on hand.
Test the potatoes with a pointed knife, and when they are just soft and everything is smelling delicious pour over the egg and cheese mixture.adult water slide
Now at this point you have 2 options: I put mine in a fairly hot oven to cook till risen, firm and golden brown, or if you have a good grill ( which I don’t) then once you have seen that the bottom of the tortilla is firming up then pop it under the grill until the top has risen and is firm.dong fang qi mo
Leave the tortilla to cool for 10 minutes then either serve straight from the pan in a wonderfully Spanish rustic style, or for a little more finesse turn it out onto a large plate.
And oh my, readers…enjoy!