| Peel the potatoes and cut them
into chunks, about an inch thick (25mm). Put
the olive oil in a saucepan and warm it over a moderate heat. Add the potatoes
and onion and cook very gently for about 20 minutes until the potatoes
are cooked. The idea here is to sort of simmer them gently in the oil. We do not want to
fry them. Stir them from time to time to prevent them from sticking together.
When the potatoes are ready, pour off the oil and
reserve it. Beat the eggs together with some salt, and then add the
potatoes and onion to the egg mixture. Don't throw the oil away, you can use it again.
Heat 2 tablespoons of the oil in your frying pan
over a high heat, and add the egg / potato mixture. Turn the heat down to moderate, and
fry for about 4 minutes. The underside will turn golden brown, and all the egg should be
just about set.
Now for the slightly tricky bit.
You need a plate the same size as the frying pan.
Put the plate on the frying pan and turn the pan and the plate over. Put the pan back on
the heat. You should now have a plate with your tortilla on it, golden brown side up.
Slide the tortilla off the plate back into the frying pan, and fry for another 3 to 4
minutes, or until it is golden brown on both sides.
Don't worry, it's easier than it sounds. Do it with
confidence.
If you can bear to, let the tortilla stand to cool
on a plate for about 15 minutes, or leave to go completely cold. We can't. It usually gets
eaten straight away. |
