Recipe: Tortilla Espanola

As the name suggests, this is basically an Omelette with potato and shallot. It's a common Tapa in Spain. This is delicious hot or cold and makes a perfect filling for a sandwich or baguette.

Ingredients

2 Large Eggs
A pinch of salt
1-2 New Potatoes, peeled and sliced quite thickly
1 Small Shallot sliced thinly
Olive oil

Method

In a small frying pan heat some Olive Oil until medium hot. Add the potatoes in a layer and saute until lightly browned and cooked through. Remove from the pan onto kitchen paper to drain, and add the sliced shallot. Saute until soft but not browned. Remove the shallots from the pan and add to the potatoes. Season with a little salt.

Preheat the grill to hot. Beat the eggs with a pinch of salt until well mixed. Add to the pan and swirl around to cover. Cook for about 10 seconds until the bottom of the omelette starts to solidify. Place the potatoes and shallot back in the pan over the base of the omelette and allow to cook for 2-3 minutes until lightly browned on the bottom. Place the pan under the hot grill and allow the top of the omelette to cook until completely solid and lightly browned. The omelette will puff up somewhat at this stage. When lightly browned, turn the omelette out onto a board or plate. It will sink and become less puffy.

You can eat this straight away, piping hot, or allow it to cool to room temperature. Either way it's gorgeous.