Name: Tortilla
Yield: Serves 6
Cuisine: Spain
Ingredients: ½ teaspoon black pepper; 1 teaspoon salt; 500 ml vegetable oil, to deep fry; 6 large eggs; 1 bay leaf; 1 tablespoon fresh rosemary, finely chopped; 500 g cypress potatoes, peeled and cut into 2cm chunks; 2 tablespoons olive oil; 2 medium onions, finely sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

Brick Lane Cookbook

By Dina Begum

Published 2018

About

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.

Ingredients

2 tablespoons olive oil
2 medium onions, finely sliced
1 bay leaf

Method

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