Tortilla Espanola (Spanish Omelette)

Long gone are the days of the Spanish Nightstops. Barcelona and Madrid used to be on my frequent travel list. Such a great Country with wonderful Food and Culture and famously passionate People.

When we had a flight leaving in the morning the catering company in Madrid used to bring us a Tortilla Espanola along with the usual Bacon, Eggs and Sausage we get in a foil container. Hot or cold this is a delicious meal, any time of the day really, and it was always very welcome.

Here I have created my best version of the Spanish Omelette.

Ingredients:

4 Medium Potatoes

1 Onion,

4 Free Range Eggs

1 Spanish Red Pepper

Olive Oil for frying

Salt and Spanish Smoked Paprika for seasoning

Cut the Potatos, Onion and Pepper into quarters and then slice them.

On a medium heat fry the Potatos, Onion and Pepper in a little olive oil for 20 miutes, giving them a chefy toss about every 2 minutes.

After 6 minutes put on a lid in between the tosses to help the potatos cook.

In a large Bowl whisk the Eggs until frothy. Getting lots of air into them will make the Tortilla rise.

Once the Potatos are soft add them to the bowl with the eggs and stir well. Add a little more salt at this point to season the eggs as well.

Give your pan a quick clean and heat up a little more olive oil.

Pour in the egg and potato mixture and chimmy it a little to start the omlette off.

Once it's set and nicely browned, put a lid on the top and with a big swerve turn the omlette over and onto the lid (a big plate can be used as well). Then slide it back into the pan and continue to cook until the other side has set as well.

Leave the Tortilla to rest for a few minutes, then cut it into wedges and serve with some Tomato Salsa.

Tomato & Coriander Salsa

Ingredients:

2 Tomatoes, diced

1/4 Red Onion, finely diced

1 long red Chilli, chopped finely

1 tbs fresh Coriander, roughly chopped

Sea Salt, Fresh ground Pepper and a pinch of natural Sugar

Mix everything together and leave to macerate for a little while. Notice: no oil or vinegar. This Salsa is fresh and clean tasting with a little kick from the chilli.