- Free range eggs
- Olive Oil (the best you can get – we use our Núñez de Prado Baena)
- Salt & Pepper
Put oil into your frying pan (a non-stick one with a curved bottom edge works best) to a depth of 1cm – use the best olive oil you can get as the flavour is really important. We recommend our Núñez de Prado Baena. Start to gently fry these.
Add very thinly sliced potato (1-2mm thick), to a depth of about 3 cm, or just to the top of your frying pan). Tip all the contents in a mixing bowl, season very generously (flat teaspoon of salt and pepper) and mix it all up so everything gets coated in the oil. Put it back in the pan and fry over a gentle medium heat until the potato starts to go translucent.
Depending on the size of your frying pan (15cm – 3 eggs, 20/25cm – 4-5 eggs) mix the eggs in a bowl and add the contents of the frying pan. Mix it all in very thoroughly and using a potato masher, crush the potatoes in the middle of the bowl, just once or twice. give it a final mix and put it back in the frying pan.
Cook for 4/5 mins over a gentle heat, tip onto a plate and slide the tortilla back in the frying pan, uncooked side down. Cook for another 2/3 minutes and your tortilla should be ready.
Eat hot, or leave it to go cold. It is great, sliced on a crusty baguette with rocket and some of our piquillo peppers.
Try adding other ingredients: butter nut squash, piquillo peppers, chorizo, sautéed peppers. They all make a great twist.