24.03.17
This week Peter has departed from his usual sweet creations and gone in a distinctly Spanish, savoury direction with a delicious tortilla. It’s the perfect treat to power you through the end of the working week (and fool you into thinking you’re dining in a Spanish tapas bar instead of sitting in an office meeting). Buen apetito!
Ingredients:
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2 medium size potatoes – peeled and diced into small (0.5cm) cubes
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2 medium sized onions –finely diced
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Olive Oil – 2 Tablespoons
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20 grams of Butter
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4 eggs – beaten
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Pinch of Saffron Threads – soaked in small amount of warm water (optional)
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Pinch Salt
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Black pepper to taste
Method:
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Heat Olive Oil together with Butter and Pepper in a deep sided 20 cm non-stick frying pan.
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Gently fry diced onion for about 7+ minutes until soft, stirring frequently to prevent it browning.
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Microwave cubed potato with a tiny amount of water – approx. 5 minutes until cubes are soft.
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Stir potato evenly into the softened onion, add a pinch of salt, and continue cooking until the potato absorbs any residual oil/butter mix.
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Pour saffron threads and soaking water into the mix, and stir to distribute.
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Add the beaten eggs to frypan mix and stir gently for about 1 minute as the mix starts to set, then smooth the top down evenly.
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Reduce heat to low, cover frying pan with a dinner plate, and cook for 8-10 minutes until tortilla is firm.
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Turn the tortilla out of the pan by turning the pan and plate upside down.
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Slide the upside down tortilla back into the frypan, cover with the plate again, and cook the tortilla for a further 3 to 4 minutes.
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Turn the tortilla out of the pan and onto a serving plate.
Can be served hot or cold; slice and garnish with a scatter of tomato wedges and olives.
