Last night we had spanish tortilla for dinner and everything was homegrown. All our own eggs, all our own potatoes and our own onion. Things just taste that much better when you know you've done it all yourself, I reckon.
It was the best tortilla in the world.
I have a tortilla story. When I was about 11 or so we used to go to Lanzarote for our holidays - now Lanzarote then was pretty much undiscovered and it was ( and probably still is) beautiful. We used to stay in this villa right on the beach and just across the road was a cafe and every day we went there for a slice of tortilla. We did this for about 5 summers. We tried to replicate the tortilla at home but it was never the same. ( Years later mum and I went back to Lanzarote together and we searched out the wee cafe - it was still there - only now it was surrounded by more cafes and apartments - and it was still being run by the same family, it was lovely! We'd taken a photo with us that showed my brother and I as small kids with the owner and his family. He smiled so much when we showed it to him and there were hugs all round!)
Ok went off on a bit of a tangent there - back to the tortilla.
My best friend in Glasgow is Spanish and Diana taught me how to make a tortilla the proper Spanish way and guess what... it tastes just the same as the ones we had all those years ago.
So here's what you do
1kg of good potatoes
one large onion
A very large, deep frying pan
Making the tortilla.
Fill the pan to about half way with oil ( yep it's scarey!)
And heat up.
meanwhile peel the potatoes and thinly slice. I use the slicey thing on the food processor for this. Then rinse them to get rid of the starchiness.
Slice onion finely too.
Then add whole lot to the hot oil. and cook till potatoes are soft. You'll need to turn them around because you don't want them to go brown.
While this is going on put all the eggs into a LARGE bowl and beat.
Once the potatoes are soft remove them from the pan and drain off all the oil.
Then add the potatoes to the beaten eggs and mix. ( this is why it needs to be a LARGE bowl)
After that add the whole mixture back into the frying pan ( take all the oil out first!) low/medium heat
Cook till golden brown. About 5 minutes or so. You can finish the top off under the grill.
Flip out onto a huge plate.
In an ideal world it should still be slightly mooshy in the middle. You can also eat it cold. Totally wonderful!