Spanish Omelette
Serves 2.
Now, I don’t like eggs. But I love Spanish Omelette (tortilla).
There’s something about its simplicity, and the whole being many, many times the sum of the parts. There’s nothing particularly special about this recipe, indeed its source is Delia Smith (Delia’s How to Cook Book One), of all people (I must write about my relationship with Delia sometime in the future (her cooking, I must clarify, before you start jumping to conclusions)).
I make it with an optional taster of thyme, with six eggs, rather than five, and like to cook the potatoes just until they start to show the merest hint of caramelization. Otherwise, this is one of those recipes that even I haven’t felt the need to mess with (too much)!
- Around 600g of (preferably) new potatoes (I leave the skins on if they’re nice skins), washed and sliced thinly – go on, do it by hand. It’s miles more satisfying than getting the food processor out
- 2 or 3 medium onions, finely sliced
- A little fresh thyme (optional), just the leaves
- 2-3 tablespoons of olive oil – extra-virgin is great, but not the unfiltered stuff
- Maldon sea salt and freshly ground black pepper
Heat two-thirds of the oil in a frying pan until it’s almost smoking. Tip the potatoes, onion and thyme (if using) into the oil, turning the heat down to low/medium. Turn the vegetables in the oil until they’re well coated and season well with salt and pepper.
Put a lid on the frying pan, and cook for 20-40 minutes, depending on the potatoes, and how thickly you’ve sliced them.
Don’t aim to colour or crisp the veg, just sweat it until the potatoes are tender, and the veg is starting to catch or just turn a hint of golden.
Now break the eggs into a basin and stir until just a uniform colour.
Tip the veg into the eggs, and stir around until coated.
Return the frying pan to the heat and add the rest of the oil.
When hot, add the egg mixture and cook slowly, uncovered, for perhaps 25 minutes. The omelette should be just set at the top and definitely golden underneath.
Put a plate (the same size as the frying pan) on top of the omelette and turn the whole lot over carefully with a cloth or oven glove. Slide the omelette back in the pan for a few minutes to finish the uncooked side.
Serve with salad, red wine (it deserves a good Rioja) and even some crusty bread.
Perfection!
