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Spanish tortilla from Nieves Barragán Mohacho


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Welcome to our kitchen series Three ingredient recipe, where London chefs share the tastiest and simplest dishes they know. Today, Nieves Barragán Mohacho de Sabor has taken on a hearty Spanish classic that you can dress up with closet essentials. It serves four.

Sabor tortilla

Making a tortilla is a long journey. While the final cooking is quick, you will need to be well organized and have plenty of pots on hand. A tortilla accommodates everything, so once you’ve mastered the basic three-ingredient potato and onion mix, you can venture out with whatever you add to it: peppers, asparagus, leftover roasted vegetables, chorizo. You can eat it hot, but some prefer to eat it the next day. This is best for late night snack foods.

What you should buy

1. Three onions cut into julienne

2. Four medium potatoes, peeled, halved lengthwise, then cut into 3mm slices.

3. Six medium eggs.

What do you need to do

1. Put two tablespoons of oil in a saucepan over low heat, then add the onions with a pinch of salt. Caramelize the onions very slowly until they are golden brown. The exact time this will take will depend on your stove, but you can’t rush – go for about 30 minutes.

2. Put at least 3 cm of oil in another large nonstick skillet over low-medium heat. Season the sliced ​​potatoes on the cutting board and add them to the pan with oil: don’t overload it – cook them in half if you need to. Cook until they start to turn slightly soft and golden – you don’t want fried potatoes. Remove to a bowl or plate using a spider or skimmer and cook the second batch, if necessary.

3. It is important to prepare the tortilla mixture while the onions and potatoes are still hot, as this will give your tortilla a better flavor (make sure it is not hot: you don’t want to eat it. ‘scrambled eggs !). First mix the cooked onions and the potatoes, then whisk the eggs and add them to the potato-onion mixture. Let stand for at least ten to 15 minutes. The potatoes will start to absorb the egg and their juices will mix.

4. Put two tablespoons of olive oil in a medium saucepan about 4 cm deep and place over medium heat. When it begins to heat, pour in the tortilla mixture and reduce the heat to low. You will see the edge of the tortilla begin to set: this is when it is ready to turn.

5. Try to have a plate slightly larger than your pot – or use your pot’s lid if it doesn’t have a rim. It is best to turn off the tortilla from the heat: hold the pan close to you, put the plate on it, then confidently, with one gesture, turn it over. Bring the plate up to the pan and carefully put the tortilla back inside, using a wooden spoon to hold it in place if necessary. It is not easy, but you will get better with practice.

6. Turn the heat back on and let the tortilla cook for a few more minutes, then flip it again, using the same method but cleaning your plate or lid first. I normally turn a tortilla three times so that it develops as little crust as possible. You can check the doneness of your tortilla by pricking it with a toothpick. Some people like it well done but I like it good and juicy. You can also press it with your finger: if it goes up the sides, it is still too ovoid. When it’s done, turn it over one last time and let it rest for about ten minutes before slicing it.

7. Serve in slices, with the aioli on top and a nice piece of bread and some salad leaves – like a little gem – on the side. Refrigerate leftover tortilla wraps and take them out of the fridge for about an hour before eating them.

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