It's another Foodie Thursday with Nigel Barden. Plus The Collective reconvene to debate another listeners confession, but will they dispense their bountiful forgiveness? Plus Rebecca analyses the top business stories, Matt has the latest sports news and there's regular travel updates with Sally Traffic.
Tortilla De Patatas (Spanish Omelette) by Omar Allibhoy from Tapas Revolution
Prep time: 10 mins
Cooking time: 25 mins
2 large or 3-4 medium waxy potatoes (Charlotte is ideal), peeled & halved
1 Spanish onion, peeled & halved
400ml olive oil
Thinly slice the potato halves, cut side down, so that you end up with half-circle shaped slices. Do the same with the onion.
Pour the olive oil into a deep frying pan & add the thinly sliced onion. Place over a high heat so you are cooking the onion from cold. Once the onion starts to sizzle (about 5 mins), add the sliced potatoes. Cook for about 15 mins, stirring from time to time, until they are soft & cooked throughout. The potatoes & onions should have browned in some corners because of the contact with the bottom of the pan. If this hasn’t happened, drain away some of the oil & caramelize them a bit in the pan. Remove the potatoes & onions from the pan & set aside.
Break the eggs into a large bowl but don’t whisk them; check there are no pieces of shell. Add the hot potatoes & onions to the eggs & season with salt while the potatoes are sitting on the top. Carefully mix through; use a fork to break up the eggs but don’t over-mix – just give the mixture a few loops with a fork. If you can, leave the mixture to rest for half an hour to allow the flavours to develop.
To make the tortilla place a non-stick pan over a medium heat & add a drizzle of olive oil. When the pan is hot add the egg mixture. If you don’t have a non-stick pan add the mixture to a very hot pan but reduce the heat to its lowest setting straight away; this will stop the tortilla sticking to the pan. Do not stir the contents of the pan!
Depending on the depth of your pan & the amount of heat from your stove, the cooking time will vary so you will need to use your judgement. After about 3 mins you should be able to ease the tortilla from the edge of the pan using a fork or spatula. At this point, cover the pan with a plate (which should obviously be wider than the pan). Hold firmly with both hands & flip the pan over on to the plate. Slide the tortilla back into the pan for the other side to cook. Place back on the heat for another 2 mins (I like it when the middle is still soft & a little runny).
Nigel’s Top Tips
- If this is the first time you have made a tortilla you might want to practise the flipping action with a plate & an empty pan first
- For an ‘instant’ potato tortilla,Omar has a great cheat: replace the fried potatoes in the recipe with a bag of good quality plain crisps. Let them soak for a few mins in the egg mixture & proceed as with the traditional tortilla. Don’t be ashamed – we all need shortcuts sometimes & the result is just so good!
- You can add all manner of flavourings to your tortilla if you like. Simply add to the egg mixture along with the potatoes & onions. Try small cubes of jamón Serrano or chorizo, cooked petits pois or strips of tinned red pimientos.