spaanse_tortilla
Apocalypse notes
Lovely Spanish tortilla, this only takes a few ingredients and another recipe you can cook entirely on the stove.
Takes about 45 minutes (faster if you do the onion and potatoes at the same time in different pots).
This will do six slices, so you can serve with some spinach or a salad for a full meal.
I normally just bring out the whole circle and slice away until I’m full; but we live in uncivilized times.
Apocalypse recipe rating 5/7
Ingredients
4 eggs
3 large peeled potatoes cut into slices (or 9 small ones - bit trickier to peel)
1 cup of oil
1/2 tsp salt
handful of chorizo (optional - as much as you want)
large handful of cheese (optional - grand padano or parmesan give a nice bite)
Method
The potato bit:
Peel and slice the potatoes into half-centimetre thick slices and add 1/2 tsp salt.
Heat the oil in the pan to a medium heat.
Lower in the sliced potatoes gently using a fish slice.
Set a timer for 10 minutes and cook.
The onion bit:
Slice the onion as finely as you can.
Take the potatoes out of the oil with your fish slice and add the onion slices (and chorizo if using) and cook for another 10 minutes until soft.
The assembly bit:
Remove the onions and chorizo from the pan, and drain off the oil leaving about 1 tbsp in the pan to cook the tortilla.
Whisk the eggs in a large bowl and add the cheese if using.
Add the potatoes, onions and chorizo to the large bowl (hot off the pan) and quickly stir together, taking care not to break up the potatoes as they’re soft.
The last bit:
Heat the pan to medium-high heat for 1 minute, then turn down to medium and pour the potato-egg mix from the large bowl evenly in the pan.
Cook on one side for 7 minutes, then put a plate over the pan, turn the tortilla out carefully, and slide it back onto the pan to cook the other side. (Be careful as the middle is still wet and the ingredients will slide).
Cook another 7 minutes until a nice golden brown.
—
Slice like a pizza and serve with a nice glass of whiskey.
