Monday, October 15, 2012
Start in a non stick frying pan with about 1cm of Olive Oil on a medium heat add chopped onions and slices of potatoes and let them gently cook for around half an hour breaking the Potatoes with a wooden spoon. It won't look the most appetising as it will go a brownish colour and look a bit of a mush.
Take it off the heat and drain the mixture onto some kitchen paper and let it cool slightly.
In a bowl break a fresh egg and beat with a fork and season with Rock salt and Pepper, I add some chopped Parsley and Tarragon but that is not traditional.
Add the Potato and Onion Mixture to the bowl and mix together.
Take a small non stick frying pan, one with rounded edges add 1tsp of Olive Oil over a medium heat and add the mixture,takes about 2 minutes gently push the side of the Tortilla with a spatula to help round the edge.
Invert the Tortilla onto a plate, slide it back into the pan to cook the other side again around 2 minutes.
It should be runny in the middle. Eat straight away with some seasoning or put in the fridge and serve cold. Delicious.