Some of my best memories from childhood are those of summer days on the beach and the family lunches. Russian Salad, tortilla and a salad of lettuce, tomatoes & onions always on the menu.
It is my experience that this is not as popular in Australia, mainly because anything "eggy" here it is usually consider breakfast or brunch food but nevertheless it wouldn't be my blog if I didn't share with you my love, passion and the secret for my finger liking tortilla espanola.
Ingredients:
6 eggs
3 big or 5 medium potatoes
50ml milk or cream (optional)
1 Onion
Olive Oil
Method:
1. Peel the potatoes and slice them thin.
2. Fry the potatoes (You can do this on a pan but the potatoes need to be cover with oil so use plenty of it. Or you can fry quickly on a deep fryer). Do not fry too much.
3. While the potatoes are frying which the eggs and milk or cream if you choose to use it.
4. Add the potatoes to the egg mixture with a pinch of salt and leave to rest for 10 min.
5. Pan on the stove and drizzle with oil. When it's hot add the onion and brown then to medium heat add the potato & egg mixture. With a fork mix the mixture so that it goes through it and use the base of the fork to them flatten the whole surface.
6. Get a round plate of the same size as the pan an turn over the tortilla into the plate and to the pan so it cooks on the other size.
7. You cook tortilla to personal taste. Some people like very runny eggs so cook it very little on medium heat. I like everything very well done so I cook mine longer. Serve it with a baby cos lettuce, tomatoes & spanish onion salad with extra virgin olive oil, salt & pepper. On a sandwich for breakfast, lunch or dinner. Cold, room temperature or hot. Add chorizo or braised beef. Drink it down with a Estrella Galicia Beer
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