Kitty Coles lets us in on her top tips for making a great Spanish tortilla…
“I recently posted a tortilla I made while away at Samsú Cabins and recieved a lot of messages about a recipe. I don’t have a recipe as the quantities vary every time I make it. (I did write one up for Anna Jones new book Easy Wins if you want more info), but here are my top tips for a good tortilla.” @kittycoles
Ingredients
Change the quantities per your needs. These ingredients are suitable for a 14cm wide pan.
2 eggs
2 onions, finely sliced
1-2 medium potatoes, peeled and sliced
Extra virgin olive oil
Tips
1. It’s all about the right pan. A deep, non-stick pan, about 14cm wide, is essential for making the perfect tortilla. You want it to be quite deep and rounded.
2. You’ll need more eggs than you might think. 12 eggs are suitable for a 14cm pan. The mixture should reach the top of the pan, which may seem excessive, but this is how you achieve the height and dome shape. Whisk the eggs and have them at the ready.
3. Cut the potatoes thicker than you might expect – about 1cm thick. If they’re too thin, they’ll disintegrate, and you want them a little chunky.
4. Use the best quality extra virgin olive oil you can to fry the potatoes and onions.
5. After cooking the onions and the potatoes, drain them from the oil. While they’re still warm, add them to well-whisked eggs with plenty of salt. Cover the mixture with a plate and let it sit for about 20 minutes. This step allows everything to come together, making a significant
difference – worth the wait.
6. Pour the mixture into the pan over medium-low heat. Gently stir so the eggs start cooking, then reduce the heat to the lowest setting.
7. After 4-5 minutes, when the centre looks less runny but not fully set, place a plate over the pan and flip it confidently, then slide the tortilla back into the pan.
8. To achieve the iconic dome shape, use a spatula or spoon to tuck in the edges. Cook for a few more minutes, checking the centre to see how firm it is. I prefer it slightly firm, but it’s typically served runny.
9. Transfer the tortilla to a plate and let it cool for 20 minutes before serving with a fresh baguette.
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