This third article on Indian Tapas will share simply, one of our favourite localised recipe for Tortilla Espanola. In the meantime, here are some to try at home whilst inviting friends over:
- Tortilla Espanola – Spanish omelette with eggs, potatoes and onions
- Huevos Rellenos de Atun – Devilled eggs with Tuna (sometimes with prawns)
- Potatas Bravas – Blanched or fried potatoes with aioli sauce (and why not add in a sprinkle of Cajun or peperoni on top as well)
- Aceitunas a la Madrilena – Herbed and spice red/ green olives
- Banderillas – pickles, onions and peppers lined up prettily on a toothpick
- Croquetas de Jamon – croquettes with chicken instead of ham bacon bits
- 8 large eggs
- A pinch of salt
- 2 cups extra-virgin olive oil
- 700g Golden potatoes – peeled and thinly sliced crosswise
- 350g yellow onions, thinly sliced
- 2 stalks of curry leaves
- A pinch of chilli powder
- A pinch of curry powder
- 1 tablespoon of grated parmesan cheese
- Aioli Sauce, if preferred
In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
In a 10-inch nonstick or well-seasoned carbon steel skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions – cook until they are gently bubble in the oil for about 20 minutes. Add in the curry leaves and continue to fry for 5 minutes. Add in a pinch of chilli powder and stir in. Remove and place on a kitchen towel to drain excess oil.
Transfer potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. Beat eggs vigorously to re-froth, then scrape potato and onion in and stir until thoroughly combined. Add in a pinch of curry powder and stir in. Set aside for 5 minutes.
Meanwhile, wipe out skillet. Add 3 tablespoons reserved frying oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in gently.
Place a large overturned flat plate or lid on top of skillet, set hand on top and invert tortilla onto it in a rapid motion.
Heat 1 more tablespoon (15ml) reserved oil. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up. Flip tortilla several times to cook the center more evenly and reinforce the shape. Sprinkle in the grated parmesan cheese evenly on top.
Carefully slide tortilla out of skillet onto a clean plate (or invert it onto a clean plate using same method as before) and let stand at least 5 minutes before serving with allioli. Tortilla can be cut into wedges for a larger meal or into cubes for a snack.