Mar's Spanish Tortilla
Summary
Servings:
6
Prep time:
10 minutes
Cooking time:
15 minutes
Source:
Mar Pleguebyrne
Description
Mar is a long-time Local Greens volunteer and a Spanish native who has mastered the tortilla. She's prepared her delicious tortilla for arch lunch before, and we had to share it with you. Take ordinary potatoes, onions and eggs, and turn them into something extraordinary with her recipe.
To do it right, you will need the following equipment:
1 wooden spatula
1 large glass bowl with its lid (you can use cling film if you don't have a lid)
1 large bowl
2 dinner plates
1 small non stick pan (very important)
Ingredients
4 medium size potatoes, peeled and sliced 2/3 mm thick
1 medium size onion,peeled and sliced in julienne
4 eggs
Salt
3 tbsp olive oil
Instructions
- Place the sliced potatoes in the glass bowl, add a pinch of salt and 1tbsp of olive oil. Stir all together.
- Place the lid on the bowl (or seal the bowl with cling film and perforate the top with a fork a couple of times) and place on the microwave. The bowl should be covered, every step of the way when in the microwave Cook for 5:30 then check and stir the potatoes. Cook again for 5:30. Check the potatoes with a fork; they should be soft, if not put it back in the microwave for another minute or so until soft.
- In another large bowl, add 4 eggs and salt. Whisk the eggs till blended. Add the cooked potatoes and leave it aside.
- Wash and dry the first glass bowl. Put the onions in, add a pinch of salt and 1 tbsp of olive oil. Stir.
- Cook the onions in the microwave for 5:30. Check and stir them, then microwave for another 3:30. The onions should be limp and soft.
- When the onions are cooked, add them into the bowl with the potatoes and egg. Mix well.
- In a small non-stick frying pan over a low heat, add some olive oil. When it heats up, add the potatoe and onion mixture. Increase the heat for a couple of minutes while using the back of a wooden spoon or spatula to tuck the mixture neatly inside the pan. Shake the pan slightly to prevent the omelette from sticking. The egg around the pan will start to set while the inside will still look runny.
- Lay a dinner plate upside down on top of the pan. Put a hand on top of the plate and press firmly while lifting the pan with your other hand off of the flame. Flip the pan over so the omelette will now be on the plate.
- Put the pan back on the hob and lower the heat; you may add the last spoon of olive oil if needed. When hot, slide the omelette back into the pan with the help of the wooden spoon. Use the wooden spatula or spoon to shape the omelette, if needed, and shake the pan slightly.
- Finally, to serve the omelette, repeat step 9 and flip onto a clean plate.
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