Tortilla

Name: Tortilla
Yield: Serves 6–8
Cuisine: Spanish
Ingredients: 2 large Spanish onions; 700 g potatoes (Cyprus or any firm, waxy potato); 700 g potatoes (Cyprus or any firm, waxy potato); 700 g potatoes (Cyprus or any firm, waxy potato); 10 tablespoons olive oil; 750 ml sunflower oil for deep-frying; 6 eggs, organic or free-range; sea salt and black pepper; sea salt and black pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

At Moro, we always make a tortilla for the bar. For us it encapsulates much about Spanish food, and if done well is a miraculous thing. The secret of a good tortilla lies in the sweetness of the onions and the luxurious softness of the potatoes.

Ingredients

2 large Spanish onions
700 g potatoes (Cyprus or any firm, waxy potato)
10

Europe
Spain
Starter
Mediterranean
Vegetarian
Gluten-free

Method

Cut the onions in half, peel and thinly slice. Peel the potatoes, cut in half lengthways, and then across in slices 5mm thick. Toss with ½ teaspoon salt and leave to stand in a colander.

Heat the olive oil in a large heavy saucepan and when hot but not smoking add the onions with a pinch of s