Lunch or brunch with a bit of a challenge! Let’s make a yummy, hearty tortilla with fresh, free range eggs, firm potatoes (not soft or floury) and caramelised onions. The challenging part is to flip it, so use a good non stick pan. Don’t worry if you don’t get it right the first time, it’s normal…
Serves: 4-5 Prep. time: 20′ Cooks in: 45′ Ready in: 1:05′
500 ml extra-virgin olive oil
1 kg potatoes, very thinly sliced (0.3-0.5 mm)
12 free range eggs
salt, black pepper
For the caramelised onions
45 ml extra-virgin olive oil
500 g onions, thinly sliced
1 pinch of salt
15 g brown sugar
15 ml balsamic crème sauce or 30 ml balsamic vinegar
Onions: Using a large frying pan heat oil on medium heat. Cook onions for 1 min, stirring with a spatula. Season with some salt, sprinkle with sugar and drizzle with balsamic crème. Cook over a low heat for 20-30 mins or until golden and caramelised, stirring every 5 mins. When sticky transfer in a bowl.
Tortilla: In a large frying pan heat oil and cook potato slices for 5-6 mins, stirring at intervals. Drain on kitchen paper. In a bowl mix the eggs with some seasoning. Toss potatoes and onions and mix gently. Cover with membrane and set aside for 15 mins.
In a large non-stick frying pan (28 cm in diameter) heat 2-3 tbsp of oil on high heat and when hot pour in the egg mixture. Allow to cook over a high heat for 1-1,5 mins. Reduce heat to medium and cook for another 3 mins.
When the bottom of the tortilla and the outer edges are set, place a slightly larger plate over the frying pan. In one confident swift motion invert the tortilla onto the plate. Place the pan back on heat and slide tortilla in, cooked side up. Cook for 2-3 mins. Transfer on a platter and serve.
Και η συνταγή στα ελληνικά: Ισπανική τορτίγια με καραμελωμένα κρεμμύδια