Spanish Tortilla

10 mins
Serves 1
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Directions

  1. 1Peel the potatoes and place them in a bowl of cold water.
  2. 2Peel the potatoes and place them in a bowl of cold water.
  3. 3Peel the potatoes and place them in a bowl of cold water.
  4. 4Using a mandolin, slice the potatoes into 3mm-thin rounds.
  5. 5Using a mandolin, slice the potatoes into 3mm-thin rounds.
  6. 6Using a mandolin, slice the potatoes into 3mm-thin rounds.
  7. 7Rinse the potatoes under running water until the water runs clear.
  8. 8Rinse the potatoes under running water until the water runs clear.
  9. 9Rinse the potatoes under running water until the water runs clear.
  10. 10In a pot of hot oil at 160°C (320°F), fry the potatoes until dry and crisp (ensuring all the moisture is evaporated).
  11. 11In a pot of hot oil at 160°C (320°F), fry the potatoes until dry and crisp (ensuring all the moisture is evaporated).
  12. 12In a pot of hot oil at 160°C (320°F), fry the potatoes until dry and crisp (ensuring all the moisture is evaporated).
  13. 13Place the fried potatoes on a tray lined with kitchen tissue and set aside for 1 hour to further dry out.
  14. 14Place the fried potatoes on a tray lined with kitchen tissue and set aside for 1 hour to further dry out.
  15. 15Place the fried potatoes on a tray lined with kitchen tissue and set aside for 1 hour to further dry out.
  16. 16While the potatoes are resting, caramelise the onions in a pan of oil until golden brown, then let cool.
  17. 17While the potatoes are resting, caramelise the onions in a pan of oil until golden brown, then let cool.
  18. 18While the potatoes are resting, caramelise the onions in a pan of oil until golden brown, then let cool.
  19. 19In a bowl, crack the eggs and whisk them (pass them through a fine sieve to ensure there are no shells).
  20. 20In a bowl, crack the eggs and whisk them (pass them through a fine sieve to ensure there are no shells).
  21. 21In a bowl, crack the eggs and whisk them (pass them through a fine sieve to ensure there are no shells).
  22. 22In a pan, heat oil slightly, then add the onions to warm them up. Add the fried potatoes.
  23. 23In a pan, heat oil slightly, then add the onions to warm them up. Add the fried potatoes.
  24. 24In a pan, heat oil slightly, then add the onions to warm them up. Add the fried potatoes.
  25. 25Gently fold the potatoes; once the potatoes are softened, set the mix aside to absorb and cool to room temperature.
  26. 26Gently fold the potatoes; once the potatoes are softened, set the mix aside to absorb and cool to room temperature.
  27. 27Gently fold the potatoes; once the potatoes are softened, set the mix aside to absorb and cool to room temperature.
  28. 28Then add the eggs and fold gently until the potatoes start to rehydrate and soften.
  29. 29Then add the eggs and fold gently until the potatoes start to rehydrate and soften.
  30. 30Then add the eggs and fold gently until the potatoes start to rehydrate and soften.
  31. 31Allow the mix to sit for 10-15 minutes; you’ll know it’s ready when the potatoes are rehydrated and not rubbery.
  32. 32Allow the mix to sit for 10-15 minutes; you’ll know it’s ready when the potatoes are rehydrated and not rubbery.
  33. 33Allow the mix to sit for 10-15 minutes; you’ll know it’s ready when the potatoes are rehydrated and not rubbery.
  34. 34In a non-stick 12cm pan or 5 inch pan, add oil and heat it up.
  35. 35In a non-stick 12cm pan or 5 inch pan, add oil and heat it up.
  36. 36In a non-stick 12cm pan or 5 inch pan, add oil and heat it up.
  37. 37Once the oil is heated, add the tortilla mix to fill the pan. Move the pan in a circular motion on medium-high heat for roughly 6 minutes.
  38. 38Once the oil is heated, add the tortilla mix to fill the pan. Move the pan in a circular motion on medium-high heat for roughly 6 minutes.
  39. 39Once the oil is heated, add the tortilla mix to fill the pan. Move the pan in a circular motion on medium-high heat for roughly 6 minutes.
  40. 40Oil a tray and flip the tortilla onto it, then gently slide it back into the pan. Moving in the same circular motion, seal the tortilla and cook for a further 2-4 minutes.
  41. 41Oil a tray and flip the tortilla onto it, then gently slide it back into the pan. Moving in the same circular motion, seal the tortilla and cook for a further 2-4 minutes.
  42. 42Oil a tray and flip the tortilla onto it, then gently slide it back into the pan. Moving in the same circular motion, seal the tortilla and cook for a further 2-4 minutes.
  43. 43Serve the tortilla with lemon mayo and chives.
  44. 44Serve the tortilla with lemon mayo and chives.
  45. 45Serve the tortilla with lemon mayo and chives.

Ingredients

  • 3 medium Yukon Gold potatoes
  • 3 medium Yukon Gold potatoes
  • 3 medium Yukon Gold potatoes
  • 1 white onion, thinly sliced
  • 1 white onion, thinly sliced
  • 1 white onion, thinly sliced
  • 6 rich yolk eggs, room temperature
  • 6 rich yolk eggs, room temperature
  • 6 rich yolk eggs, room temperature
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 1 lemon Mayo
  • 1 lemon Mayo
  • 1 lemon Mayo
  • 1 chives
  • 1 chives
  • 1 chives
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 100 turns black pepper
  • 100 turns black pepper
  • 100 turns black pepper

Equipment

mandolinbowlsmall egg pantraykitchen tissuewhiskspatula
Spanish Tortilla | Clip Recipe