Tortilla is an easy Mediterranean favourite and a popular dish on the Café 1001 menu. This baked version of the classic Spanish potato omelette is flavoured with rosemary and gently caramelised sweet onions and I love it. Make sure to cool your potatoes before adding to the egg mix; otherwise you’ll end up with scrambled eggs.
First make your sweet onions. Pour the olive oil in a frying pan over low heat. Add the sliced onion and bay leaf and cook for 40 to 45 minutes, stirring occasionally, until the onions have reduced and are completely soft and lightly browned. You’ll end up with about four heaped tablespoons of sweet, caramelised onions. Set aside to cool.
Throw the potatoes into a bowl and mix with the salt. Set aside for ten minutes. Heat the vegetable oil in a deep pan over a high heat (140°C) – test it’s hot enough by dropping in a piece of potato which should start sizzling immediately.
Whisk the eggs in a mixing bowl and add the cooled sweet onion mixture, rosemary and black pepper. Throw in the fried potato pieces and mix well. Line a deep baking dish and pour in the mixture.
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